I would like to try roasting chestnuts (not on an open fire) but in my oven...Can someone tell me would I roast them in a covered roasing pan, or on a cookie sheet, what temp, how long, and how do you peel them? Thanks a million!!

Roasted Chestnuts

1. Preheat oven to 400°F.

2. Select fresh chestnuts that are heavy, glossy and firm, with smooth shells.

3. Using a paring knife cut a small cross on one side of each shell to allow steam to escape and to make nuts easier to peel.

4. Place nuts in a single layer in a heavy oven-proof skillet or roasting pan. Roast 15 to 20 minutes.

5. Wrap hot chestnuts in a towel and squeeze to crush the shells. Keep nuts wrapped for 5 minutes before removing. Shell the chestnuts by removing both the hard outer shell and the thin brown skin inside. Careful not to burn your fingers.

6. One pound fresh chestnuts equals about 2 cups roasted and shelled.
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ROAST CHESTNUTS

Select large, firm unshelled chestnuts. Wash thoroughly. Cut across slit on the top to allow steam to escape while baking. Lay on flat cookie sheet and bake quick oven at 400 to 500 degrees for about 15 minutes. Remove from shell by pulling back on slit ends. Good served with steamed brown rice. Roasted chestnuts may be used in stuffing, too
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The Ancient Viennese Art of Roasting Chestnuts

1.) Obtain some chestnuts. You should be able to get them at any larger supermarket when they're in season (From autumn to spring). Remove the worm-eaten and damaged ones.

2.) Now comes the tricky and annoying, but necessary part. If you put those nuts straight into the oven, they'll explode - believe me, it's not a pretty sight, and a bitch to clean, too (Hey, even I was young once.). So, preheat your oven to about 225°C (That's about 437°F for all you crazy Americans out there), and proceed to make a cut in each and every chestnut. You can either make a cross cut, which is the classic way to do it and allows for easier opening once they're done......or you can be lazy and make a simple horizontal cut on the curved side of the chestnut - this can be done pretty fast by simply pressing the (sharp!) knife against the chestnut until you made a cut. If you go this way, be sure to move the knife up and down a little so that an opening is created.

Now, while the oven is still heating up, put the cut chestnuts into a bucket with warm water for 5-10 minutes. Beneath the sturdy brown peel, chestnuts have a layer of skin around the tasty core that you want to get to - a nasty, hairy, very bitter skin. By soaking the nuts in warm water, you make the skin much easier to peel off afterwards. It's a good thing™, trust me.

Now, spread the chestnuts out on a baking tray, preferably with some aluminium foil underneath them, and put a cup with water on the tray - this keeps the chestnuts from drying up. Put this construct into the oven and let them roast.

After about 15-20 minutes, take one chestnut out every 5 minutes and check if it's done. When they're roasted to your liking, take them out and consume them immediately - they're best when they are hot. But even if you let them cool, they are delicious - just make sure to peel them before they are cool, it's easier that way.
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Gonna have Jack Frost nipping at your nose, Kitty?