Total Time: 1 hour
Servings: 6 - 8
Ingredients
- 2 pounds unshelled chestnuts
- 2-3 sprigs rosemary
- ½ cup unsalted butter, melted
- 1 tablespoon orange zest
- 2 teaspoons kosher salt
- Black pepper, to taste
Instructions
- Preheat: Heat your grill to medium-high.
- Score: Rinse the chestnuts. Using a serrated knife, carefully score an “X” into the rounded side of each chestnut.
- Soak: Place the scored chestnuts in a bowl of hot water and soak for 1 minute to help them steam while roasting. Drain and pat dry.
- Season: Add the chestnuts to a medium bowl. Add rosemary, butter, 2 teaspoons salt, and nutmeg. Season with pepper and toss to coat thoroughly. Arrange the chestnuts in a single layer in the center of a sheet of foil (a few may overlap), then fold up the edges of the foil around them, leaving a large opening at the top.
- Roast: Place the foil packet on the grill and roast until the peels begin to curl up and the chestnuts are cooked through, 30–45 minutes, depending on the size and age of the nuts.
- Serve: Transfer the chestnuts to a platter, scraping in any remaining butter and spices with a spatula, then tossing to coat. Season with more salt if desired.
- Serve hot or warm and enjoy!