• 1 lb chestnuts

• Preheat the oven to 400°.
• Find the flat side of each chestnut and cut a large X with a sharp paring knife all the way through the skin.
• Place chestnuts on a shallow baking pan cut side up. Sprinkle lightly with water.
• Roast for 15 to 20 minutes or until they're tender and the shell comes off easily. Move them around frequently so they don't burn.
• Wrap the hot chestnuts in a towel and squeeze them to crush the skins. Leave them wrapped in the towel for five minutes afterwards.
• Peel while nuts are warm. Remove the inner skin along with the shell. Reheat briefly if the nuts become hard to peel.

Tips

• Soak the chestnuts in cold water after you've pierced the shell for about 30 minutes to make them easier to peel.
• We've been roasting about 16 at a time. That gives us time to peel them while they are hot before the next batch comes out of the oven.

Note: You need about 1 lb of chestnuts for the Spiced Sweet Potatoes with Chestnuts recipe.

• http://www.wikihow.com/Roast-Chestnuts