Chestnuts are staple in my house during the winter season.
They not only taste great, but they make the house smell nice too.

Chestnuts can be roasted many ways, my favorite is in the fireplace, but the oven is just as great.

Nutritionally speaking, chestnuts are higher in carbohydrates and lower in fat then other nuts.

When purchasing chestnuts at the store, look for heavy, plump and full nuts.  The shells should be smooth and should not have any holes in them.  Store in refrigerate to slow the aging process.

Preheat your oven to 425 F (210 C), and make cuts in the round sides of the nuts. Arrange the chestnuts either on an oven rack or on a cookie sheet and roast them until the skins have pulled back from the cuts and the nutmeats have softened (exactly how long will depend upon the chestnuts, but at least 20-25 minutes.  Cool them slightly then remove the peel and enjoy!