Ingredients

• 1 to 1 1/2 pounds whole chestnuts in shells
• Accompaniment: clementines

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Instructions

1. Preheat oven to 425°F with rack in the middle.
2. Cut an X in rounded side of each chestnut with a small sharp knife. Roast chestnuts, cut side up, in a shallow baking pan until shells curl away from nutmeats, 20 to 30 minutes.
3. Wrap hot chestnuts in a kitchen towel and squeeze gently to further loosen shells. Let stand, wrapped, 5 minutes. Serve immediately.