Chestnuts roasting on an open fire…
I remember one Christmas years ago we begged my Dad to make Chestnuts roasting on an open fire, just like the Christmas Song! This was his version…it was delicious, buttery and such a magical experience as a kid!

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

Pre-heat oven to 425 degrees. Place a large sheet of foil on a baking sheet.

Place chestnuts, flat side down, on a work surface. Using 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 coat thoroughly. 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 then toss to coat. Season with more salt if desired. Serve hot or warm.