Hello, 2013. I’m glad you’re here at last.
Don’t get me wrong, 2012 was grand. I started my first real job, made a lot of new friends, successfully lived on my own for a full year, ran my first road race, attended a dear friend’s wedding, paid taxes, purchased an iphone. Big stuff. Adult-esque stuff.
But I’m stoked to dive head first into this new year. I think 2013 has some good things in store for me. After all, in the wee hours of January 1st I managed to catch a cab. If that’s not a good omen, I don’t know what is.
Another good omen is a tray of roasted chestnuts. A tray of roasted chestnuts means my apartment smells AMAZING. It means I’m about to ingest something seriously delicious and a tiny bit indulgent. It means I get to hold onto the holidays for a little bit longer.
Come New Year’s Night, “The Holidays” grind to a screeching halt. I have to set my alarm for the first time in over a week and contemplate doing laundry in a somewhat timely fashion. I start to think about things like public transportation and packing lunches. But give me a tray of roasted chestnuts and my festive feelings return.
Trust me. You’ll want to bring these babies into the new year.
Simple Roasted Chestnuts
Adapted from Bon Appetite
- 2 pounds fresh unshelled chestnuts
- 2-3 sprigs rosemary
- 1/2 cup olive oil
- 2 teaspoons (or more) kosher salt
- Pinch of freshly grated nutmeg
Preheat oven to 425°. Lightly grease a rimmed baking sheet. Place chestnuts, flat side down, on a cutting board and use a sharp paring or utility knife to cut an X into the rounded side of each chestnut’s shell. Soak scorred chestnuts in a bowl of hot water for 1 minute.
Drain chestnuts, and place them in a medium bowl. Add rosemary, olive oil, 2 teaspoons salt, and nutmeg. Season coated chestnuts with pepper and arrange in a single layer in center of the baking sheet.
Roast for 30-45 minutes (until the peel begins to curl up and chestnuts are cooked through). Exact time may vary depending on the size and age of the nuts. Serve hot or warm.