dan-romans-buttery-roasted-chestnuts-in-foil-51135080.json

{
    "directions": [
        "Preheat oven to 425\u00b0F. Place a large sheet of foil on a rimmed baking sheet. Place chestnuts, flat side down, on a work surface. Using a utility knife or a sharp paring knife, carefully cut through the shell on the rounded side of each chestnut to score an X. Soak in a bowl of hot water for 1 minute (this helps them steam while roasting).",
        "Drain chestnuts and pat dry; place in a medium bowl. Add rosemary, butter, 2 teaspoons salt, and nutmeg. Season with pepper and toss to thoroughly coat. Arrange chestnuts in a single layer in center of foil (a few might overlap) and gather up edges of foil around chestnuts, leaving a large opening on top.",
        "Roast until the peel begins to curl up and chestnuts are cooked through, 30-45 minutes, depending on size and age of nuts.",
        "Transfer chestnuts to a platter, using a spatula to scrape in any butter and spices with them, and toss to coat. Season with more salt, if desired. Serve hot or warm."
    ],
    "ingredients": [
        "2 pounds fresh unshelled chestnuts",
        "2-3 sprigs rosemary",
        "1/2 cup (1 stick) unsalted butter, melted",
        "2 teaspoons (or more) kosher salt",
        "Pinch of freshly grated nutmeg",
        "Freshly ground black pepper"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Roast",
        "Christmas",
        "Vegetarian",
        "High Fiber",
        "Rosemary",
        "Winter",
        "Chestnut",
        "Christmas Eve",
        "Butter"
    ],
    "title": "Dan Roman's Buttery Roasted Chestnuts in Foil",
    "url": "http://www.epicurious.com/recipes/food/views/dan-romans-buttery-roasted-chestnuts-in-foil-51135080"
}