Want to know how to roast chestnuts in the oven? Here are the steps for making perfectly roasted chestnuts, plus an added layer of flavor with browned sage butter. Get ready to dig in to a delicious holiday treat!

The sweet smell of chestnuts roasting in the air is one of those scents of the season that truly embodies the spirit of the holidays. A special treat enjoyed only around this time of year, the warm cozy aroma leaves the house smelling wonderfully inviting as they crackle and pop in the heat. It never feels quite like the holidays without digging into a pile of roasted chestnuts at least once or twice.
Of course, I can’t help but think of the classic “The Christmas Song” by Nat King Cole when I think of chestnuts, and while yes they are quite wonderful roasted over an open fire if you’ve got one, they’re also just as easy to make in the oven.

How to Choose Chestnuts:
If you’ve never bought fresh chestnuts before I suggest you keep an eye out for ones with smooth shiny shells that feel heavy for their size. They should give just a little when you press on them but not feel hollow inside or else they will already be past their prime.
I like to finish mine of with a nice drizzle of browned sage butter for an extra layer of savory nuttiness. The fresh sage leaves crisp up as the butter browns and the whole thing is poured over the roasted chestnuts as they come out of the oven. Here’s what you’ll need to make them:
Ingredient Notes:
(Here are a few notes about the ingredients you’ll need for this recipe. As always find the full list of ingredients and directions in the recipe card at the bottom of the post.)
- Chestnuts – You’ll need about a pound of fresh unshelled chestnuts.
- Sage – You’ll need some fresh sage leaves for the crispy sage and browned butter topping.
- Butter – I’m using regular butter here but there are some vegan butters that will brown if you prefer a vegan version.
- Salt - A hefty pinch of fleur de sel ties together all the flavors.

How to Roast Chestnuts in the Oven:
Roasting chestnuts is quite a bit simpler than you might think; the fiddly bit for the most part is that you’ll need to mark each chestnut with an X before they go into the oven. A sharp knife and a kitchen towel will help tremendously with that however and the rest of the work is left to the heat of the oven.
- You’ll start by bringing a pot of water to a boil.
- Next you’ll soak the chestnuts in the hot water for a minute then drain and pat them dry. (This softens the shells and makes them easier to score.)
- Using a sharp paring knife, carefully cut an X on the rounded side of each chestnut while holding them down firmly on a kitchen towel.
- Arrange the scored chestnuts in a single layer, X side up on a sheet pan or cast iron pan and roast until the peel begins to curl up.
- A few minutes before the chestnuts are done you’ll make the sage browned butter by heating the butter and sage leaves in a medium sized skillet until bubbly and crisp.
- Pour the browned sage butter over the warm chestnuts, sprinkle with a pinch of salt and you’re ready to dig in!
More Holiday Recipes:

Oven Roasted Chestnuts
Roasting chestnuts in the oven is quite a bit simpler than you might think! These are served with a drizzle of browned sage butter for extra flavor.
Ingredients
- 1 pound/454g fresh unshelled chestnuts
- 8 to 10 fresh sage leaves
- 3 Tablespoons/42g butter
- A hefty pinch of fleur de sel
Instructions
- Preheat oven to 400°. Bring a medium sized pot of water to a boil and turn off heat.
- Soak the chestnuts in the hot water for 1 minute then drain chestnuts and pat dry. (This softens the shells and makes them easier to score.)
- Using a sharp paring knife, carefully cut an X on the rounded side of each chestnut while holding them down firmly on a kitchen towel.
- Arrange the scored chestnuts in a single layer, X side up on a sheet pan or cast iron pan.
- Roast until the peel begins to curl up, about 15 to 20 minutes.
- Three minutes before the chestnuts are done, make the sage browned butter.
Make the Sage Browned Butter:
- Heat the butter and sage leaves in a medium sized skillet until bubbly. Reduce heat to low and let bubble until the mixture turns light brown and fragrant and the sage leaves are crispy (about 1 to 2 minutes).
- Remove chestnuts from the oven and place then X side up in a serving dish or platter. Pour the browned sage butter over making sure to get the sauce into the cracks of the chestnuts. Place a clean towel or napkin over the chestnuts and left sit for 2 to 3 minutes until the chestnuts are cool enough to handle.
- Season generously with salt and serve immediately.
Notes
Variations:
Omit sage browned butter if desired and serve chestnuts plain.
Use vegan butter for a vegan/dairy-free version.
Storage:
Chestnuts are best served warm but peeled chestnuts can be stored in an airtight container in the fridge for 3-4 days.
Dietary Info:
Gluten-Free, Grain-Free, Vegetarian, Egg-Free, Paleo
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 252Total Fat: 14gSaturated Fat: 8gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 34mgSodium: 102mgCarbohydrates: 30gFiber: 3gSugar: 6gProtein: 2g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.

Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
George says
Going to try these, but I cut the X in the pointy tops, then par boil the chestnuts so the shells and skins detach more readily, unlike the recipe which says score the rounded side and the photograph which shows the foreground nut with the flat side scored.
Nitpicking aside, the sage butter looks like a wonderful notch up for the old standard 🙂
Brian @ A Thought For Food says
Yes to roasted chestnuts! Having grown up in the NY area, I always remember the smell of them permeating throughout the city this time of year. Just gorgeous!
Hope you're having a lovely holiday season!
Stephanie Stuart says
These look so good I've decided to add them to my Top Paleo Appetizers article! Thank you for the wonderful recipe!
Chineka @ Savor The Baking says
These roasted chestnuts look beautiful.
Kitchen Belleicious says
oh my I have never considered myself a chestnut fan but boy oh boy now i am . They are amazing !
Erica says
wow, they look amazing! Happy Holidays!
Barbara says
Hmmm...I can't wait to make these!
Chloe @ How We Flourish says
I've never had roasted chestnuts, but you make them look really good!