Roasted Chestnuts

INGREDIENTS

1 lb. fresh chestnuts, rinsed and dried

DIRECTIONS

Preheat oven to 425°. Lay chestnut flat side down on a cutting board and use a serrated knife to cut an “x” about 1/3 of the way through the chestnut. Repeat until all chestnuts are scored.
Place chestnuts flat side down on a small baking sheet. Pour 2 cups cold water into another small rimmed baking sheet. Place chestnuts on top shelf of oven and baking sheet with water on the bottom shelf, directly below the chestnuts.
Bake until skin peels away from chestnut, 20 to 25 minutes. Remove chestnuts from oven and cover with a clean kitchen towel. Let cool 5 minutes before peeling.

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