Roasted chestnuts. My thoughts on them have always been sort of, well, neutral…until I made these babies. The sweet roasted chestnut meat with the richness of the butter and the woodsiness of the herbs is a heavenly combination though…so much better than plain chestnuts. I’m not hosting a holiday party this year, but if I was, I’d definitely put a bowl of these out for my guests to snack on. They are relatively dense in carbs—eight ounces has about 64 grams—but if you’re a generally-active person, including these as a holiday treat shouldn’t be an issue. They also contain less fat than other nuts.
If you’re not down with grass-fed butter, ghee is an excellent substitute. Having none of the gut-irritating dairy proteins, it’s a great alternative for those still seeking a buttery flavor—plus you’ll still get the vitamin K2 and CLA that grass-fed dairy is renowned for.
- 1 pound (500 grams) chestnuts
- Knob of grass-fed ghee or butter
- 2 teaspoons of chopped fresh rosemary
- 1 teaspoon of chopped fresh thyme
- Pinch of sea salt
- Preheat the oven to 400°F (200°C).
- Using a sharp knife, score an X in the top of each chestnut. You don't have to cut deep down into the meat, but make sure you pierce the skin. Chestnuts will explode in the oven if not properly scored. Just sayin'...I've learned from personal experience on this one! Roast the chestnuts on a baking sheet for 20-30 minutes, until the shells have peeled back. Allow to cool, and peel the shells off.
- In a large skillet over medium heat, melt the ghee. If using butter, allow it to brown. Toss in the herbs and cook for 30 seconds until fragrant. Add the peeled chestnuts and a pinch of salt and stir well.
- Cook for another couple of minutes and serve warm.
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