Chestnuts with butter & rosemary

I ate them, I didn’t make them.

My most trusted associate prepared these chestnuts last night. It isn’t often that somebody else’s work shows up in this space, but on a holiday weekend such as this an exception feels about right. Besides, there are still plenty of fresh chestnuts to be had in the stores and so now is the time you’ll want to get to work on these.

Good luck.

And Happy New Year everybody!

—MM

Buttery Roasted Chestnuts in Foil (From Bon Appetit, December 2012)

2 pounds fresh unshelled chestnuts
2-3 sprigs rosemary
1/2 cup (1 stick) unsalted butter, melted
2 teaspoons (or more) kosher salt
Pinch of freshly grated nutmeg
Freshly ground black pepper

Preheat oven to 425°. Place a large sheet of foil on a rimmed baking sheet. Place chestnuts, flat side down, on a work surface. Using a utility knife or a sharp paring knife, carefully cut through the shell on the rounded side of each chestnut to score an X. Soak in a bowl of hot water for 1 minute (this helps them steam while roasting).
Drain chestnuts and pat dry; place in a medium bowl. Add rosemary, butter, 2 teaspoons salt, and nutmeg. Season with pepper and toss to thoroughly coat. Arrange chestnuts in a single layer in center of foil (a few might overlap) and gather up edges of foil around chestnuts, leaving a large opening on top.
Roast until the peel begins to curl up and chestnuts are cooked through, 30-45 minutes, depending on size and age of nuts.
Transfer chestnuts to a platter, using a spatula to scrape in any butter and spices with them, and toss to coat. Season with more salt, if desired. Serve hot or warm.