Pan-Roasted Chestnuts

Ingredients:

• 500g fresh chestnuts
• 1 tablespoon olive oil (optional)
• Pinch of salt (optional)
• Fresh rosemary or thyme sprigs (optional, for added flavor)

Instructions:

1. Prepare the Chestnuts:
   • Rinse the chestnuts under cold water to clean them.
   • Using a sharp knife, score the flat side of each chestnut by making a small “X” mark. This allows steam to escape and makes peeling easier after cooking.
2. Heat the Pan:
   • Place a large, heavy-bottomed pan (preferably cast-iron) on medium heat. You can add a tablespoon of olive oil if you prefer a slightly richer flavor, but this is optional.
3. Roast the Chestnuts:
   • Once the pan is hot, add the chestnuts in a single layer, making sure they aren’t overcrowded.
   • Cover the pan with a lid and let the chestnuts roast for about 5-7 minutes.
   • Shake the pan every couple of minutes to ensure they cook evenly.
4. Check for Doneness:
   • The chestnuts are ready when their shells begin to curl back and the scored marks split open. They should be golden brown and tender inside. You can test by poking one with a fork—it should be soft.
5. Season and Serve:
   • Remove the chestnuts from the heat and let them cool slightly before peeling.
   • Sprinkle with a pinch of salt or fresh herbs like rosemary or thyme if desired, for an added touch of flavor.
6. Enjoy!
   • Serve them warm as a snack or side dish.

This method gives you delicious, roasted chestnuts in just a few minutes—crispy on the outside, tender and sweet on the inside!