Dan Roman's Buttery Roasted Chestnuts in Foil

Vegetarian
Gluten Free
Low Fod Map
Health score
3%
Dan Roman's Buttery Roasted Chestnuts in Foil
45 min.
8
325kcal

Suggestions


Indulge in the delightful flavors of Dan Roman's Buttery Roasted Chestnuts in Foil, a perfect treat for any occasion! This vegetarian, gluten-free, and low FODMAP recipe is not only easy to prepare but also a crowd-pleaser that will impress your guests. With a preparation time of just 45 minutes, you can whip up a delicious appetizer or snack that is sure to warm hearts and satisfy cravings.

Imagine the aroma of freshly roasted chestnuts wafting through your kitchen, enhanced by the rich, buttery goodness and the fragrant notes of rosemary and nutmeg. Each bite offers a delightful crunch followed by a tender, creamy interior that melts in your mouth. Whether you're hosting a cozy gathering, enjoying a festive holiday meal, or simply treating yourself to a savory snack, these roasted chestnuts are the perfect addition to your menu.

Not only are they delicious, but they also provide a wholesome option for those looking to enjoy a nutritious treat. With only 325 calories per serving, you can savor the rich flavors without any guilt. So gather your ingredients, preheat your oven, and get ready to enjoy a dish that celebrates the simple pleasures of good food and great company!

Ingredients

  • servings pepper black freshly ground
  • pounds honey fresh
  • teaspoons kosher salt ()
  • pinch nutmeg freshly grated
  • sprigs rosemary 
  • 0.5 cup butter unsalted melted (1 stick)

Equipment

  • bowl
  • baking sheet
  • oven
  • knife
  • aluminum foil

Directions

  1. Preheat oven to 425°F.
  2. Place a large sheetof foil on a rimmed baking sheet.
  3. Placechestnuts, flat side down, on a work surface.Using a utility knife or a sharp paring knife,carefully cut through the shell on therounded side of each chestnut to score anX. Soak in a bowl of hot water for 1 minute(this helps them steam while roasting).
  4. Drain chestnuts and pat dry; place in amedium bowl.
  5. Add rosemary, butter, 2 teaspoonssalt, and nutmeg. Season with pepper andtoss to thoroughly coat. Arrange chestnutsin a single layer in center of foil (a few mightoverlap) and gather up edges of foil aroundchestnuts, leaving a large opening on top.
  6. Roast until the peel begins to curl upand chestnuts are cooked through, 30-45minutes, depending on size and age of nuts.
  7. Transfer chestnuts to a platter, using aspatula to scrape in any butter and spiceswith them, and toss to coat. Season withmore salt, if desired.
  8. Serve hot or warm.

Nutrition Facts

Calories325kcal
Protein2.44%
Fat35.86%
Carbs61.7%

Properties

Glycemic Index
28.25
Glycemic Load
27.09
Inflammation Score
-5
Nutrition Score
9.3543477680372%

Flavonoids

Catechin
0.01mg
Gallocatechin
0.01mg

Nutrients percent of daily need

Calories:324.97kcal
16.25%
Fat:12.98g
19.97%
Saturated Fat:7.59g
47.44%
Carbohydrates:50.24g
16.75%
Net Carbohydrates:50.18g
18.25%
Sugar:0.04g
0.05%
Cholesterol:30.5mg
10.17%
Sodium:585.25mg
25.45%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:1.99g
3.98%
Vitamin C:45.61mg
55.28%
Copper:0.48mg
23.97%
Vitamin B6:0.4mg
20.03%
Manganese:0.4mg
20%
Folate:66.39µg
16.6%
Potassium:554.38mg
15.84%
Vitamin B1:0.16mg
10.98%
Magnesium:34.77mg
8.69%
Vitamin A:385.49IU
7.71%
Vitamin B3:1.26mg
6.29%
Iron:1.09mg
6.08%
Vitamin B5:0.56mg
5.57%
Phosphorus:46.94mg
4.69%
Zinc:0.57mg
3.83%
Calcium:26.3mg
2.63%
Vitamin E:0.33mg
2.2%
Vitamin D:0.21µg
1.42%
Vitamin B2:0.02mg
1.37%
Vitamin K:1.16µg
1.1%
Source:Epicurious