Recipe: Butter Roasted Chestnuts
Yield: about 4 servings
1 pound chestnuts
4 ounces Kerrygold butter, melted
3 sprigs fresh rosemary
3 sprigs fresh thyme
Pinch of sea salt
Dash of fresh cracked black pepper
Dash of dried orange zest
Procedure:
1. Preheat oven to 425 degrees. Line a pie pan with aluminum foil so that there is extra foil hanging over the sides of the pan and set aside.
2. Place chestnuts flat side down on a cutting board and using a chestnut knife or pairing knife cut through the shell on the rounded side of each chestnut to score an “X” shape.
3. Soak the scored chestnuts in a bowl of hot water for one minute and then drain and pat dry with paper towels.
4. Place the chestnuts in a medium sized mixing bowl and toss with the melted butter, rosemary, thyme, sea salt, fresh cracked black pepper, and dried orange zest until thoroughly coated. Transfer the chestnuts to the foil lined pie pan and arrange in a single layer. Pull the edges of the foil up over the edges of the chestnuts while leaving the center of the pan open.
5. Roast until the peel of the chestnuts separates and begins to curl where they were scored and until they are cooked through, about 35 minutes.
6. Transfer chestnuts to a serving platter and serve immediately.