Dan Roman's Buttery Roasted Chestnuts in Foil
Dan Roman's Buttery Roasted Chestnuts in Foil is a gluten free, primal, fodmap friendly, and vegetarian hor d'oeuvre. One portion of this dish contains approximately 2g of protein, 13g of fat, and a total of 325 calories. This recipe serves 8. This recipe covers 9% of your daily requirements of vitamins and minerals. Head to the store and pick up pepper, rosemary, kosher salt, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes.
Instructions
Place a large sheetof foil on a rimmed baking sheet.
Placechestnuts, flat side down, on a work surface.Using a utility knife or a sharp paring knife,carefully cut through the shell on therounded side of each chestnut to score anX. Soak in a bowl of hot water for 1 minute(this helps them steam while roasting).
Drain chestnuts and pat dry; place in amedium bowl.
Add rosemary, butter, 2 teaspoonssalt, and nutmeg. Season with pepper andtoss to thoroughly coat. Arrange chestnutsin a single layer in center of foil (a few mightoverlap) and gather up edges of foil aroundchestnuts, leaving a large opening on top.
Roast until the peel begins to curl upand chestnuts are cooked through, 30-45minutes, depending on size and age of nuts.
Transfer chestnuts to a platter, using aspatula to scrape in any butter and spiceswith them, and toss to coat. Season withmore salt, if desired.