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Roasted Chestnuts With Sage & Butter Recipe


What would a crisp winters day be without the wonderful aroma of roasted chestnuts? If you're enchanted by the smell of roasting, you can do it at home. You won't even need an open fire like the song, because you can do them in the oven.

They are pretty versatile too, you can serve them with roasted meats, fold them into your stuffing mixture, or chop them up to add to crumble toppings. They add depth to both sweet and savoury dishes, or like this recipe you can just add some herbs and have them on a tray or plate.

Available from late September until January, chestnuts are at their peak over the festive season. For maximum flavour, look for the largest chestnuts you can find and choose those that are shiny and feel heavy for their size.


Roasted Chestnuts With Sage & Butter Recipe

Makes 4 servings

• 2 cups fresh unshelled chestnuts
• 2 tablespoons fresh sage leaves
• 2 tablespoons unsalted butter, melted
• ½ teaspoon sea salt
• Flake salt (for finish, optional)

1. Preheat oven to 425 degrees.
2. Fill a medium pot with water and bring to a boil. Turn off heat, add chestnuts and let stand for 1 minute. Remove chestnuts from pot and set aside on paper towels to drain.
3. Using a serrated knife, carefully cut an X on the rounded side of each chestnut.
4. In a medium bowl, combine the chestnuts, sage leaves, butter and salt; toss to combine.
5. Line a baking sheet with foil. Pour the chestnut mixture onto the prepared baking sheet and arrange in a single layer. Gather edges of foil around the chestnuts, leaving a large opening on top.
6. Bake until the shells begin to peel back and the chestnuts are cooked through, 30-35 minutes.
7. Season chestnuts with flake salt, if using, and serve hot or warm.

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