Since I moved here, the coming of fall also means roasting chestnuts. This is my favorite way of eating them. Covered in brown butter with thyme and salt, it’s pure cold weather goodness. A little over a month ago, I found out that there is a street in Amsterdam that has a few chestnut trees where you can just forage for the nuts. So on a Sunday, my husband and I decided to go check it out. A friend who lives close to that street also joined us and we had a lot of fun just picking chestnuts. And we were not the only ones. There were a few people doing the same thing. It was a really nice experience to do that for the first time and of course coming home and roasting them was the best payoff. A great snacktivity.
500gr of chestnuts
3 tablespoons of butter
5 sprigs of thyme, or more to taste
Preheat the oven to 205C/400F.
Score the chestnuts, you can make a cross or just make one cut along the rounded edge of the nut.
Transfer the chestnuts into a pot and cover with boiling water. Boil for 2 minutes and then drain them.
Put the chestnuts in an oven tray and roast for 15 to 20 minutes.
In a large pan, melt the butter over medium heat. Once the butter has melted, add the thyme. Then brown the butter. It will start to smell a bit nutty. Be careful not to burn it. Then remove from the heat and pour over the roasted chestnuts. Add salt to taste and enjoy. To make it a bit less messy to eat, you could peel the roasted chestnuts first and then pour the brown butter.