Roasted Chestnuts

Appetizers & Snacks, Snack

Hot chestnuts with shells that crack and peel away to reveal sweet, floury flesh. They taste earthy and slightly smoky, sweet but not sugary, with that distinctive chestnut flavor that's impossible to describe but unmistakable once you've had it! The texture is soft and crumbly, almost creamy when they're fresh from the fire. Best eaten whilst they're still too hot to handle properly, peeling them with cold fingers, breathing in that wood-smoke smell that means winter's arrived. Simple, warming, and exactly what you want on a freezing day.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings 4

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Ingredients  

1x2x3x?

• 800 gr chestnuts

Equipment

• 1 baking tray
• 1 knife
• 1 tea towel

Instructions

1. 1. Prepare the chestnuts

   Preheat the oven to 220°C. Rinse the marrons well, removing any dirt, and dry them thoroughly. Using a sharp knife, make a deep slit or X on the curved side of each chestnut, this stops them from bursting and makes peeling much easier.
2. 2. Roast the chestnuts

   Place the scored chestnuts on a baking tray, slit side up. Roast in the oven for 25–30 minutes, turning halfway through so they cook evenly. The skin will begin to split and expose the golden flesh inside.
3. 3. Steam and peel

   Wrap the hot chestnuts in a clean tea towel or some paper for 10 minutes. The residual steam loosens the skin, making them easier to peel without burning your fingers.
4. 4. Serve

   Peel and eat while still warm!

Notes

• Don’t skip the slit, otherwise the chestnuts may burst!

About this recipe

Another one of my childhood favourite memories is when my mum and I were out running errands, and on the street there would be a vendor selling freshly roasted chestnuts in newspaper cones. I’d give her my best puppy eyes and sometimes she would give in! We’d devour those warm, roasted chestnuts together, burning our fingers in the process. There’s just something magical about that smell for me, the smoky, rich aroma of chestnuts roasting, that feels like the perfect welcome to the cold season.

Roasted chestnuts, or “marrons grillés” as they’re called in France, carry centuries of tradition. These humble nuts were once called the “bread of the poor” because they were a staple food for mountain communities, providing much-needed energy and nourishment throughout harsh winters. Their popularity spans regions like Ardèche and Limousin, where chestnut groves stretch across the rolling hills, and where roasting chestnuts over open fires or in the special chestnut pans became a family ritual passed down through generations.

And there is actually a Chestnut Festival (The Fête des Marrons) in France! This festival is a cherished autumn tradition in many regions, particularly in areas rich in chestnut groves like Ardèche, Limousin, and parts of Provence. These festivals celebrate the chestnut harvest with a lively combination of food markets, roasting demonstrations, musical events, and local crafts.

One of the most famous is the Vogue des Marrons in Lyon’s Croix-Rousse district, a historic fair dating back over 150 years which blends funfair attractions with a celebration of the season’s first chestnuts. You can enjoy traditional roasted chestnuts, sweets made from chestnut flour, and other local delicacies. There is a festive atmosphere from the street vendors, music, and games. Similarly, smaller towns and villages hold their own distinctly local versions, often featuring chestnut-themed cooking contests, artisanal products like marron glacé (candied chestnuts), and guided walks through the groves!