Dan Roman's Buttery Roasted Chestnuts in Foil - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by /contributors/dan-roman
These peel 'n' eat chestnuts are truly finger-licking delicious. Make sure to score the nuts deeply so that the peels will open as they roast.
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
Instructions
- Preheat oven to 425 °F. 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.
PCOS-Friendly Foods in This Recipe
This recipe contains the following foods that may benefit PCOS management: Nuts.
Nuts are a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity.
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