Issue link: https://nest.uberflip.com/i/895936
C hestnuts have been a staple food in Mediterranean countries for centuries and American Indians were eating the American chestnut species long before European immigrants introduced their stock to America. Some historians say that roasting chestnuts dates back to the 16th century, when vendors sold the treat on the streets of Rome. Roasting sweetens the nut's raw, bitter flavor, which could also help explain its history of being consumed around the holidays, when celebrating folks tend to indulge in sweets. Yet, despite chestnuts (roasting on an open fire…) being among the more iconic holiday foods, few people had ever actually eaten a roasted chestnut. Packed with nutrients and lower in fat than similar nuts, chestnuts are a perfect traditional holiday snack, but don't trust us—try this roasted buttery recipe for yourself this holiday season (Just be sure you're using chestnuts of the edible variety—not poisonous horse chestnuts!) Preparation Preheat barbecue on medium-high (or oven at 425 degrees). Placing chestnuts flat side down, score the top with an 'X' with a small utility knife using care. Soak the chestnuts in a bowl of cold water for 1 minute and then drain and dry. This helps to create steam while roasting. Toss them in a bowl with the rosemary, butter, salt and pepper. Arrange the chestnuts in a cast iron pan in one layer (or use a baking sheet with foil). Place the pan on the barbecue (or in oven) with the lid closed and roast for about 30-45 minutes, until the peel begins to curl back. Best served with a nice glass port. Enjoy! Ingredients • 2 pounds of fresh, unshelled chestnuts • 3-4 sprigs of rosemary • 1/4 cup butter (melted) • 3 teaspoons of Kosher salt (to taste) • Freshly ground black pepper to taste