• Choose chestnuts with no surface blemishes that don't rattle when you shake them.
• Soaking the chestnuts in hot water before roasting them makes it easier to remove the shells.
• Don't forget to score the chestnuts before placing them in the oven so they don't explode.

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Just as the first line of "The Christmas Song" suggests, roasting chestnuts is a time-honored holiday tradition — and not just in the US, but in many cultures around the world. There are multiple reasons why chestnuts are roasted, too: For one, roasted chestnuts just tend to taste better.

"The flesh of the chestnut is bitter when raw, but when roasted they become rather soft with a delightfully sweet nutty flavor," says Ligia Lugo, culinary expert, recipe developer, and co-founder of The Daring Kitchen.

Not only that, but the cooking process eliminates the tannic acid, which can cause nausea or an upset stomach.

What makes the chestnut special, according to Lugo, is its delicate sweetness, subtly earthy flavor, and soft texture that's closer to a sweet potato than a nut. "Once roasted they can be enjoyed on their own as a winter snack or in a variety of recipes like stuffing, soups, cakes, and other desserts," adds Lugo.

If you're short on time, tossing them straight into the oven will yield flavorful results, but chef and food stylist Carla Contreras says steaming them first is the easiest way to get the shells off. Her go-to method is to soak them in hot water, which allows them to steam while cooking.

Important: If the chestnuts are not scored prior to roasting, they can explode due to the pressure that builds up inside. Lugo advises avoiding this issue by scoring them or carving an "X" onto the surface using a knife. As an added bonus, Contreras notes that scoring chestnuts helps any flavorings you add like herbs, butter, or spices to seep into them.

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How to choose chestnuts

When buying chestnuts at the store, Contreras says it's important to look for nuts with a shiny, dark brown exterior, that feel heavy for their size and have no blemishes. Spots on the surface can be a sign of mold beneath the shell.

Most grocery store chestnuts are imported from Italy or China, says Contreras, which means they have traveled far. If you want fresher chestnuts, she highly recommends looking at your local farmer's market.

One pound of chestnuts should serve four people.

Quick tip: For a freshness test, Lugo suggests giving the chestnut a quick shake — if it rattles, it's probably old.

How to roast chestnuts

Important: Unfortunately, you may not be able to tell if a chestnut has gone bad until you peel it. If there are visible signs of mold, a rotten odor, or the nut is extremely dry and hard, don't eat it, says Contreras.

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How to store chestnuts

You can store fresh chestnuts in the refrigerator crisper drawer for two to three days in a paper bag or up to 10 days in an airtight container, says Lugo. She advises removing the chestnuts from the fridge one day before you plan to roast them — bringing them to room temperature first means they'll cook through more evenly.

Peeled, roasted chestnuts keep in the fridge for up to three days in an airtight container, according to Contreras. She says they can also be stored in the freezer for up to three months. 

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Insider's takeaway

Always choose nuts that look shiny, feel heavy, have no spots on the surface, and don't rattle when shaken.

Roasting chestnuts can give them a tender texture while bringing out their natural sweetness. You don't necessarily need to soak them before roasting them, but it can go a long way in helping you to remove the shells after they're done cooking.

Remember to score the chestnuts before popping them in the oven — this will prevent them from exploding, while also allowing the nuts to better absorb any oil or seasoning you used.

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