Last spring I studied abroad in Spain. I lived in Sevilla, Spain for just shy of four months. I got to travel a lot, mainly big cities throughout Europe. Europe left me with many things, including a love for roasted chestnuts.
I first tried them in Zurich, Switzerland. The aroma caught me from across a busy street. I made my way to an open fire where the tiny treasures were being roasted and tossed into brown paper bags as purchased. This was the same experience I had in Paris, Rome, and even once in Sevilla.
In the states I think chestnuts are mainly eaten around the holidays and are street roasted in big cities when it starts to get chilly outside. The good news is you can easily roast your own chestnuts. They are actually falling from trees in Ohio right now, and you can even find them at the local farmer’s market in Athens.
Chestnuts are packed with fiber, B vitamins and vitamin C. This means they aid in digestion, promote healthy skin and brain function and boost your immune system. They also contain copper, which helps the body absorb iron, creating strong bones. Chestnuts are composed of complex carbs which provide you with a stable energy flow.
This is a snack that sustains, a warm conscious treat, a gift from the chestnut tree to be harvested and enjoyed.
- Preheat oven to 425 degrees F
- Rinse chestnuts
- With a small, sharp knife, cut a small X into the shell. The shells are hard so place the nuts on a towel when cutting to prevent slipping.
- Place chestnuts in a greased baking pan, X side up.
- Cook for 25-30 minutes
When they are still warm but cool enough to touch, crack, peel, and indulge in these flavor-filled nuts.