Roasted Chestnuts

Every year when November rolls around, I start looking for chestnuts. It’s not just a craving — it’s a ritual tied to São Martinho, the Portuguese celebration that marks the start of the chestnut season and arrives right alongside the first sip of new wine. My dad taught me to prepare them this way: boiled first, then roasted with coarse salt. It’s simple, and it’s exactly right. These roasted chestnuts are as much about the season as the recipe.

What Are Portuguese Roasted Chestnuts?

In Portugal and the Azores, roasted chestnuts are synonymous with the Feast of São Martinho on November 11th — a celebration that marks the end of harvest and the tasting of new wine. Street vendors roast them on open grills, and the smell alone signals that the holiday season has begun. This version uses a two-step method: the chestnuts are boiled first to soften them, then finished in the oven on a bed of coarse salt. The result is tender, easy to peel, and deeply flavorful.

How to Make These Roasted Chestnuts

Start by cutting a deep X or straight cut across the flat side of each nut — this prevents them from bursting and makes peeling easier. Boil them in salted water for 15–20 minutes, then drain and transfer to a cast iron skillet or baking tray with coarse kosher salt on the bottom. Roast at 350°F for 30 minutes. Peel them while they’re still warm — they get harder to peel as they cool. If they stiffen up, a quick 10 minutes back in the oven fixes it. Serve with a glass of Port wine.

Tips for the Best Roasted Chestnuts

• Score each chestnut before boiling — cut all the way through the shell on the flat side, not just a scratch. This lets steam escape during roasting.
• Salt your boiling water. It’s optional per the recipe, but it adds flavor from the inside out.
• Use a cast iron skillet if you have one — the even heat distribution gives you a better roast than a flat baking sheet.
• Peel while warm. This is non-negotiable. Cold chestnuts grip their inner skin and won’t let go.
• If they dry out or get too firm, put them back in the oven for 10 minutes — they’ll soften right up.
• The Port wine pairing isn’t a suggestion. It’s the tradition. Don’t skip it.
• Chestnuts are in season from October through December. Buy them fresh and use them quickly — they don’t keep long at room temperature.

A cast iron skillet is the best vessel for roasting chestnuts — the even heat gives you a better result than a flat baking sheet, and it goes from stovetop to oven without a second thought.

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Serving and Storing

Serve roasted chestnuts warm, ideally right out of the oven. They’re at their best the day they’re made. If you have leftovers, store them peeled in an airtight container in the refrigerator for up to 3 days and reheat briefly in the oven. Don’t freeze them — the texture suffers.

Celebrating São Martinho or just craving something hearty and Portuguese? Try my Alcatra da Terra Chá or Cozido next.