Well, roasting chestnuts is super easy and boy are they delicious!
First things first, you have to buy chestnuts.
A good chestnut should be heavy for it's size, shinny, and hard. If you shake it, you shouldn't hear or feel anything move around inside it - if you do, it means the chestnut has dried up, so don't buy it. Also be sure that there isn't any mould on it.
To roast chestnuts you first have to carefully cut either an 'X' along the flat side of the chestnut or slice open the edge where the flat side of the chestnut meets the round side (you'll end up with a crescent shaped cut along the edge of the chestnut. I find this easier than the 'X' method).
Stick them in the oven at 400 degrees for 20-25 minutes. You'll see some of the shell start to peel back - perfectly normal. I also like to add 1-2 tablespoons of water mid roast. I just sprinkle this around on top. I find it helps keep them nice and moist. Be careful when you take them out they are obviously very hot. Put them in a tea towel and give them a semi-firm push or massage-like movement. This helps separate the shell and skin from the chestnut. When they're cool enough to handle start to peel and dig in. Once peeled they should be a gold-light-brown-ish colour. Don't eat any black or blemished parts if there are any.
Enjoy!
