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Sage and honey butter roasted chestnuts

A brown bowl of roasted chestnuts with a small pot of sage leaves

Sage and honey butter roasted chestnuts

Name: Sage and honey butter roasted chestnuts
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: Serves 6 as a snack
Ingredients: 18 chestnuts; 100g unsalted butter; 1 tbsp runny honey plus 1 tsp; small handful of sage torn, plus a few leaves to garnish; large pinch of cinnamon; sea salt flakes to serve

Nadine Brown

Published: November 28, 2022 at 12:05 PM

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Serves 6 as a snack

Easy

Prep: 25 mins

Cook: 35 mins

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Nothing says Christmas like roasted chestnuts. These ones – roasted in a tin-foil bowl with a sweet and herby butter – are the perfect snacks for chilly winter evenings

Gluten free

Vegetarian

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Make a batch of sage and honey butter roasted chestnuts, then check out our classic roast chestnuts, beer and rock salt pretzels with camembert dip and more Christmas Eve recipes.

When peeling the chestnuts, be sure to remove the fuzzy inner membrane as well. It should come off easily thanks to the soaking done at the start of the recipe.

Ingredients

Nutrition

18 chestnuts
100g unsalted butter
1 tbsp runny honey

plus 1 tsp
small handful of sage

torn, plus a few leaves to garnish
large pinch of cinnamon
sea salt flakes

to serve

Nutrition: Per serving

kcal196
fat14.5g
saturates8.8g
carbs14.5g
sugars6g
fibre1.8g
protein0.9g
salt0.4g

Method

step 1

Heat the oven to 200C/180C fan/gas 6. Put each chestnut flat-side down on a chopping board. Carefully hold the chestnuts and, using a sharp knife, cut a cross in the top of each – try to cut through just the shell and not the nut inside. Transfer them to a large bowl of just-boiled water, cover and leave to sit for 3 mins.
step 2

Meanwhile, put the butter, honey, chopped sage and cinnamon in a small pan along with ½ tsp salt. Cook over a low-medium heat and leave until the butter melts, stirring to combine. Drain the chestnuts thoroughly, patting them dry, then transfer to a bowl. Pour over the honey-butter mixture and toss to coat.
step 3

Put a large sheet of foil on a rimmed baking tray. Tip the chestnuts and honey butter into the centre of the foil in a single layer. Loosely gather up the edges of the foil around the chestnuts, leaving an opening at the top.
step 4

Transfer to the oven and roast for 30-35 mins or until the shells begin to curl up and the chestnuts are cooked through. Remove from the oven, close the gap in the foil and leave to sit for a further 5 mins. Transfer to a serving platter, scraping out all of the buttery juices. Garnish with the reserved sage leaves and sprinkle over flaky sea salt. Serve while still hot with a spoon to drizzle over more honey butter.

Check out more of our best Christmas recipes

Turkey on a platter with veg

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Nadine Brown

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