- Active time:15 min
- Start to finish:45 min
It’s an amazing phenomenon: Even after we push back from the table, feeling sated after the Thanksgiving feast, we want to linger and enjoy one last nibble. This time of year, chestnuts and clementines are an excellent pair for a final bite. And all that peeling makes this extra indulgence seem worthwhile—at least you’re working for it.
1 to 1 1/2 lb whole chestnuts in shells
Preheat oven to 425°F with rack in middle.
Cut an X in rounded side of each chestnut with a small sharp knife. Roast chestnuts, cut sides up, in a shallow baking pan until shells curl away from nutmeats, 20 to 30 minutes.
Wrap hot chestnuts in a kitchen towel and squeeze gently to further loosen shells. Let stand, wrapped, 5 minutes. Serve immediately.
Cooks’ note: Shells can be cut 1 day ahead and chestnuts kept in a sealable bag at room temperature.