Roasted Chestnuts

It's chestnut season, yippieeeee!!
We love to roast them ourselves, on a lazy (possibly rainy) afternoon and serve them as a snack. I love the smell that comes out of the oven when they are just right. My kids love them too. And they are full of goodness: they are made up of complex carbohydrates and have a low glycaemic index (GI).  They are low in protein, very low in fat, and are cholesterol free.  They contain reasonable quantities of vitamin C and potassium, but have very low sodium levels.  They are gluten free.
It's very easy to prepare them. But the preparation begins while choosing the right ones in the market: they should be dry and mold-free (without any white spots or layers). They should be hard and not give the impression that there is air inside. I prefer to choose the big ones that are very round on one side as this makes it easier to cut through the skin. This is necessary to let the gasses out while cooking. If you don't cut through properly, the chestnut will explode. I can assure you: you do not want (to clean up)  this mess in your oven.

500g raw chestnuts
Preheat oven to 200 degrees Celsius.

Find the round side of each chestnut and cut a large X with a sharp paring knife all the way through the skin. Make sure you cut through the skin, as the chestnuts might explode in your oven if you don't.
Place chestnuts on a shallow baking pan and place in the oven to roast for about 20-30 minutes. Shake pan several times to rotate chestnuts so they will cook evenly.
Peel roasted chestnuts as soon as they are cool enough to handle. Once they cool completely, they are difficult to peel.

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