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Dan Roman's Buttery Roasted Chestnuts in Foil

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 28 Jan 2026

Meets Patient’s editorial guidelines

These buttery roasted chestnuts offer a sophisticated twist on a classic winter staple by combining seasonal flavours with a foolproof cooking technique. By roasting the nuts in a foil parcel with melted butter, fresh rosemary, and a hint of nutmeg, you infuse the earthy centres with a rich, savoury fragrance. The gentle steaming effect from the foil ensures the chestnuts remain tender and easy to peel, avoiding the dryness often associated with traditional open roasting. It is a simple yet indulgent way to enjoy this festive favourite.

This vegetarian snack is perfect for cosy gatherings or as a comforting nibble on a cold evening. Preparation is straightforward: a quick soak in hot water followed by a toss in seasoned butter creates a wonderful glaze that caramelises slightly in the oven. Serve these warm in the centre of the table for a tactile, communal eating experience that guests will love.

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Ingredients for Dan Roman's Buttery Roasted Chestnuts in Foil

  • 900g fresh unshelled chestnuts

  • 2-3 sprigs rosemary

  • 110g (1 stick) unsalted butter, melted

  • 2 teaspoons (or more) kosher salt

  • Pinch of freshly grated nutmeg

  • Freshly ground black pepper

How to make Dan Roman's Buttery Roasted Chestnuts in Foil

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Preheat oven to 218°C. Place a large sheet of foil on a rimmed baking sheet. Place chestnuts, flat side down, on a work surface. Using a utility knife or a sharp paring knife, carefully cut through the shell on the rounded side of each chestnut to score an X. Soak in a bowl of hot water for 1 minute (this helps them steam while roasting).

Drain chestnuts and pat dry; place in a medium bowl. Add rosemary, butter, 2 teaspoons salt, and nutmeg. Season with pepper and toss to thoroughly coat. Arrange chestnuts in a single layer in centre of foil (a few might overlap) and gather up edges of foil around chestnuts, leaving a large opening on top.

Roast until the peel begins to curl up and chestnuts are cooked through, 30-45 minutes, depending on size and age of nuts.

Transfer chestnuts to a platter, using a spatula to scrape in any butter and spices with them, and toss to coat. Season with more salt, if desired. Serve hot or warm.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 28 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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