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.
Vanessa - Natural Family Today says
I must admit that I have never had roasted chestnuts before. I must try them sometime!
Anna@Green Talk says
When I think of roasted chestnuts, I always think of New York for the holidays. This recipe sounds so delicious.
Megan Stevens says
I have not had good chestnuts since I went to Venice 20 years ago, where they were soft and warm like a baked potato inside. Does 20 minutes at 400 make them this soft? This is a beautiful recipe and the photography is very compelling. Thanks for sharing! I'd love to try the addition of sage and butter. Yummy.
Emily @ Recipes to Nourish says
I've never had roasted chestnuts before. The recipe sounds great. Beautiful photos!
Jennifer @ Show Me the Yummy says
This sounds incredible! I've never tried roasting chestnuts, but I have to now...especially with that sage browned butter? *Swoooon* 🙂
jehanne | The Cooking Doctor says
I love chestnuts! And unfortunately they only appear during this time of the year , I am so gonna try this recipe as usually we just bake it plain. I bet the brown butter and sage make them taste more special .
Kim Beaulieu says
Oh my gosh, these are so amazing. The photos are just stunning. I just want to stare at them all day long.
Caroline says
These are so pretty and so nostalgic. We always roasted chestnuts around the holidays. They were a favorite of my Dad's. I cannot wait to try them with the sage butter...how genius!
Laura (Tutti Dolci) says
I've never tried roasted chestnuts but these sound irresistible with that fabulous sage brown butter!
Laura says
What a gorgeous recipe for the holiday season! I love that you paired it with sage browned butter, yum!