At a glance
You're scoring and roasting fresh chestnuts in the oven to unlock their sweet, nutty flavor. The trickiest part is making sure to score each shell with a cross before roasting – this helps them cook evenly and prevents them from bursting. In less than 30 minutes total, you'll have a delicious autumn snack ready to enjoy.
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Score the shells
Chestnuts always need to be cooked before eating – never eat them raw. Before doing anything else, score each shell in the shape of a cross, with a cut about 3 cm long. Cut all the way through the shell, and you can even slice slightly into the flesh of the chestnut.
For this step
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Roast in the oven
Arrange the chestnuts on a baking tray, cut side up, and roast for about 15 to 20 minutes at 200°C.
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Watch the shells darken
The shell will start to darken, the cut will open up, and the exposed flesh of the chestnut will begin to turn a deep colour. Just make sure the shell only turns dark brown, not black or burnt.
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