MISCELLANEOUS: Hope you will like my version of roasted chestnuts which can be enjoyed on their own or to be added as ingredient in Chinese chicken or duck stews.

OVEN-ROASTED CHESTNUTS:

 

 

 

 

3 lbs. chestnuts, washed & dried                                            

3 tbsp. olive oil

1 tsp. sea salt                                                              

freshly ground white pepper

pinch of nutmeg                                                         

2 rosemary sprigs, stems removed

 

 

 

 

Preheat oven to 375 degrees F.  Using a knife with a sharp point, carefully score a ¼-inch deep “x” in each chestnut across the pointed side. Place chestnuts in a large bowl and toss with the rest of the ingredients.  Leave for 10 minutes.

 

Transfer chestnuts to a baking pan and roast for 30 minutes or until the scored tips are beginning to peel back and opening.

 

When cool enough to handle, peel chestnuts to serve.