Roasted Chestnuts

It's that time of year (in Vancouver anyways...) that the roasted chestnut vendors scatter the streets downtown. Those difficult to peel, but delightful and filling bites are such a treat when you're doing your Christmas shopping, but have you ever considered making them at home? I sure hadn't...until I saw raw chestnuts on display at my local No Frills.

This is a super easy recipe that takes about 40 minutes. When shopping at the grocery store, pick the large round chestnuts with a smooth glossy shell. Keep them in the fridge until you're ready for them. From my research, they should last in the fridge about 2 weeks...but I wouldn't keep them that long.

Instructions:

1. Preheat the oven to 350 degrees F.

2. Hold the pointy end of the chestnut from your forefinger to the flatter end with your thumb. Make a thin slice across the rounded part of the chestnut shell, making sure you cut through the shell part (but don't go too deep). Use a serrated knife, versus a smooth blade.

3. Toss the chestnuts into a pie pan, making sure there's only one layer (don't stack them)

4. Bake for 35 minutes.

5. Enjoy!