I honestly haven’t thought about chestnuts in a long time. I mean seriously, other than the holiday season why would I?
I forgot how good the are!
I used to eat them all the time where I grew up. There were chestnut trees everywhere. My friends and I would pick them up from the sidewalks, streets, and stranger’s yards when walking home from school. Sometime we would find them loose from their porcupine-like outer shells.
Did you know that’s how they grow? And that there was a “chestnut blight” and almost all of the chestnut trees were killed by a fungus?
I knew about the porcupine shell. If you step on enough of them you tend to remember.
Anyway, we used to peel the brown shells off with our fingernails and eat them raw.
Then our fingers would be raw.
And our nails broken.
It was worth it.
Tori Avey found an easier way that will save your fingers.
Fortunately you do not have to go foraging for chestnuts. I found them at the local Publix in the produce section. You still have to deal with the brown shell, but there is no porcupine outer shell to worry about stepping on!
- 1 lb Brussels sprouts, trimmed and halved
- 4 Tbs Cider Vinaigrette (recipe below)
- Dash of Thyme
- 1/2 cup chestnuts
- Cider Vinaigrette
- 1/4 cup apple cider vinegar
- 2 garlic cloves, grated
- 1 Tbs honey
- 1Tbs Dijon
- 3/4 cup olive oil
- 1/4 tsp Thyme
- 1/2 tsp salt
- dash of pepper
- To Roast Chestnuts: (from Tori Avey)
- Preheat oven to 425
- Carefully make a long slice across the rounded top of each chestnut with a sharp serrated knife
- Cover chestnuts with water in a small saucepan and bring to a simmer
- When water begins to simmer, remove chestnuts from water with a slotted spoon and lay on a baking sheet
- Roast for 15 minutes
- Remove from oven and cover with a towel and allow to steam for 15 minutes
- Pull the shell and remove chestnut along with the brown skin
- Roughly chop
- For Brussels sprouts:
- Reduce oven to 400
- Combine all vinaigrette ingredients in a mason jar and shake vigorously
- Toss the Brussels sprouts with vinaigrette in a bowl
- Lay Brussels sprouts and vinaigrette on a foil-lined baking sheet
- Sprinkle with a dash if Thyme
- Roast for 20-25 minutes
- 3-4 minutes before Brussels sprouts are done, toss the chopped chestnuts on top and continue roasting the last 3-4 minutes