Roasted Chestnuts
Dorothy McNett

Preheat the oven to 375 degrees. Deeply score an 'x' onto one side of the chestnuts and place them, slit side up, onto a sheet pan. Roast for 35 minutes, until they have popped open and browned a bit.

Line a large bowl with a damp kitchen towel. Place the chestnuts into the bowl, cover them with the towel and let them steam about 15 minutes.

Peel off the shell - the shell and the fuzzy skin should pull off fairly easily.

©2006 Copyright Alison Anton - All rights reserved.