Traditional recipes

Roasted Chestnuts with Black Pepper Honey

Roasted Chestnuts with Black Pepper Honey


  • 2 teaspoons coarsely ground black pepper
  • Hot pepper sauce (optional)
  • 36 fresh chestnuts or two 7.25- to 7.41-ounce jars whole steamed chestnuts or vacuum-packed roasted chestnuts*

Recipe Preparation

  • Combine honey and pepper in small bowl. Season with a few drops of hot pepper sauce, if desired. DO AHEAD Black pepper honey can be made 3 days ahead. Cover and store at room temperature.

  • Preheat oven to 425°F. Cut large X in flat side of each fresh chestnut. Scatter chestnuts on rimmed baking sheet. Roast until tender (toothpick inserted through X meets no resistance), about 8 minutes for jarred and 20 minutes for fresh. Cool chestnuts briefly. Peel shells and skins off fresh chestnuts while warm.

  • Transfer chestnuts to bowl. Serve with black pepper honey for dipping.

  • *Peeled cooked chestnuts; sold at some supermarkets and specialty foods stores.

Recipe by Kate Gilliam, Cory Mason,Reviews Section

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