Roasted Chestnuts

Roasted chestnuts are a warm, nutty treat perfect for a Paleo American lunch. This easy recipe highlights the natural sweetness of chestnuts, making them a delightful snack or side dish.

Ingredients

• Fresh chestnuts - 500 grams
• Olive oil - 1 tablespoon
• Sea salt - 1 teaspoon
• Fresh rosemary - 1 teaspoon, chopped

Steps

1. Preheat your oven to 200°C (400°F).
2. Rinse the chestnuts under cold water and dry them thoroughly.
3. Using a sharp knife, carefully score an 'X' on the flat side of each chestnut to prevent them from bursting while roasting.
4. In a mixing bowl, toss the scored chestnuts with olive oil, sea salt, and chopped rosemary until evenly coated.
5. Spread the chestnuts in a single layer on a baking sheet, cut side up.
6. Roast in the preheated oven for 20-25 minutes, shaking the pan halfway through, until the shells are split and the nuts are tender.
7. Remove from the oven and let them cool slightly before peeling off the shells.
8. Serve warm, either as a snack or as a side dish.

Nutrition

• Calories: 180
• Protein: 4 g
• Carbs: 36 g
• Fiber: 5 g
• Sugar: 4 g
• Sodium: 250 mg
• Cholesterol: 0 mg
• Total Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Water: 0.1 L

Health Benefits

• Rich in vitamins and minerals, particularly vitamin C and B vitamins.
• High in fiber, which supports digestive health.

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