Roasted Chestnuts

Instructions

1. Preheat your oven to 425°F (220°C).
2. Using a sharp knife, carefully score an 'X' on the flat side of each chestnut. This will prevent them from bursting and make peeling easier.
3. Place the scored chestnuts in a large bowl. Add olive oil, salt, sugar, and toss to coat evenly.
4. Spread the chestnuts in a single layer on a baking sheet lined with parchment paper.
5. Add the rosemary sprigs and sprinkle water over the chestnuts.
6. Roast the chestnuts in the preheated oven for 25-30 minutes, or until the shells start to peel back and the chestnuts are tender.
7. Remove from oven and cover with a clean kitchen towel. Let them rest for about 10 minutes to allow the steam to loosen the skins further.
8. Peel the chestnuts while still warm, removing both the outer shell and the inner skin.
9. If desired, melt the butter and toss with the peeled chestnuts. Sprinkle with black pepper and ground cinnamon for added flavor.
10. Serve warm, perhaps with an additional sprinkle of salt, if desired.