Roasted Chestnuts

1. Preheat your oven to 400 F.
2. Slash a X with a sharp knife on the flat side of each chestnut. This prevents them from bursting.
3. Place the chestnuts on a baking sheet and place them in the oven to roast for 20 to 30, shaking the baking sheet occasionally.
4. Remove from oven and let cool until they can be handled. Peel them when still hot. They’ll be hard to peel if you let them cool, but you can always reheat them.

If you decide to boil your chestnuts instead, place them in a pot of cold water, bring it to a boil and let simmer for about 15 to 25 minutes before draining them and peeling them with a sharp knife while they are sill hot.