Ah the smell of roasted chestnuts! It’s a tradition that awakens the Christmas senses. Chestnuts are not like most of their tree nut counterparts. Most nuts are low in carbohydrates and higher in protein and fats. These little morsel packets however are higher in complex carbohydrates then their tree nut relatives. They contain approximately 45 grams per 3-ounce serving, which equates to about 3 chestnuts.
Chestnuts contain both soluble and insoluble fiber making them a nice addition for gut health. They contain the minerals manganese, potassium, copper, phosphorus, magnesium and iron. Looking at their vitamin content, it’s mainly vitamin C, but they also contain vitamin B6, thiamin, folate, and riboflavin.
The process of roasting the chestnut is to release the sugar content thereby sweetening its flavour.
- Preheat your oven to 425F/220C.
- Start by wiping the chestnuts off with a damp towel. Then on a cutting board, with the flat side of the nut down, cut an X in to the chestnut. This will allow the steam to escape.
- Place the cut chestnuts in the oven on a baking tray and allow to cook for approximately 30 minutes.
- You will be able to tell that they are done when the shell pops open and the chestnut is a nice golden brown colour.
Put a bowlful in the middle of your table allowing everyone to smack and peel their own. It’s a big part of the pleasure of eating them!