Chestnuts!

[Octave]

How does one use these, aside from roasting over the proverbial open fire (or hobo charcoal bin)? I see them everywhere over here (France) and truly have no idea how to use them in a non-sweet variety. I've found a few recipes, but thought I might gather some insight here.

So, chestnuts (marrons, not water chestnuts): how do you dig em?

[Octave]

I tried the following last night, with the roasted, shelled chestnuts that are found in every convenience store and grocer here - short story, it was delicious but needs some tweaking.


300g brussels sprouts, de-stemmed and any questionable outer leaves removed
2 large cloves garlic, minced
1 sprig rosemary, de-stemmed
A few large basil leaves, gently prepped (chiffonade)
1T olive oil
1T balsamic vinegar
Sea salt
Fresh cracked black pepper
150g chestnuts

Halve the brussels sprouts, toss with all other ingredients (except chestnuts) and transfer to a parchment-lined baking sheet. Reserve any excess liquid to toss chestnuts in. Roast at 200C for ~20 minutes, tossing midway through. Toss chestnuts in remaining spice/liquid and add to baking sheet, distribute evenly. Return to oven and increase heat to 220C. Roast for an additional 10-12 minutes.

Served alongside spelt berries, made for an excellent dinner. The chestnuts have a toasty, roasty flavor and added a nice nutritional roundness to the meal. They could have used a bit more bite, maybe cooking slightly longer? Suggestions?