Roasted Chestnuts with Wild Mushroom & Sage Olive Oil
Sage is a flavor if the holiday season, and it pairs beautifully with the earthy yet sweet notes of roasted chestnuts.
The wild mushroom flavor of our sage & wild mushroom olive oil is light, allowing the sage to shine through. All the flavors work well together.
See also: Recipe Roundup: Sigona’s Wild Mushroom & Sage Olive Oil
Roasted Chestnuts with Wild Mushroom & Sage Olive Oil
Sage is a flavor if the holiday season, and it pairs beautifully with the earthy yet sweet notes of roasted chestnuts. The wild mushroom flavor of our sage & wild mushroom olive oil is light, allowing the sage to shine through. All the flavors work well together. Inspired by Eat Your Beets. Serves 4 to 6.
Ingredients
Ingredients:
- 1 lb. fresh chestnuts
- 2 Tbsp. Sigona’s wild mushroom & sage olive oil
- 1/2 cup fresh sage leaves roughly chopped, plus more, for garnish
- Sea salt
Instructions
- Set a pot of 4 to 5 cups of water to boil. Meanwhile, rinse chestnuts and pat dry. Make a crisscross slit on the domed side of the chestnuts with a thin, sharp knife.
- Add chestnuts to a large bowl and cover with boiling water. Allow to sit for 3 minutes; drain.
- Place chestnuts in a large bowl; toss with olive oil, chopped sage and salt, to taste.
- Add chestnuts — crisscross side up — oil and sage to a large sauté pan. Roast for about 25 minutes or until the shells look as if they are about to peel off where the crisscross was made. Sprinkle with more salt and drizzle with more oil, if desired. Garnish with fresh sage. Cool slightly before peeling.
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