Dan Roman's Buttery Roasted Chestnuts in Foil

Name: Dan Roman's Buttery Roasted Chestnuts in Foil
Yield: 4 servings
Ingredients: 1 2 pounds fresh unshelled chestnuts; 1 2-3 sprigs rosemary; 1 1/2 cup (1 stick) unsalted butter, melted; 1 2 teaspoons (or more) kosher salt; 1 Pinch of freshly grated nutmeg; 1 Freshly ground black pepper

From the kitchen of Carly

Fresh chestnuts scored and soaked, then tossed with melted butter, rosemary, and nutmeg before roasting in foil until the shells crack open. Sweet, tender insides with crispy caramelized edges. Simple, seasonal, utterly addictive.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

12 pounds fresh unshelled chestnuts
12-3 sprigs rosemary
11/2 cup (1 stick) unsalted butter, melted
12 teaspoons (or more) kosher salt
1Pinch of freshly grated nutmeg
1Freshly ground black pepper

Instructions

Preheat oven to 425°F. 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.