To roast chestnuts, using a sharp knife, cut an X in the flat side of 12 whole fresh chestnuts. (This allows the shell to peel easily and prevents the nut from exploding during cooking.) Arrange nuts in a single layer in an ungreased baking pan. Bake in a 425 degree F oven for 15 minutes or until shells curl, tossing once or twice. Cool slightly; peel while warm. (Make-ahead: Roast and peel chestnuts up to 2 days before using. Store, covered, in the refrigerator.)
613 calories; fat 26g; cholesterol 160mg; saturated fat 9g; carbohydrates 46g; insoluble fiber 4g; protein 49g; vitamin a 243IU; vitamin c 22.4mg; sodium 214mg; calcium 60.6mg; iron 2.9mg.