Preheat your oven to 350-400 degrees. Cut an "X" in the flat side of each chestnut. Place in a roasting pan or baking sheet, flat side down. Roast the chestnuts until they are just a little scorched on one side (the "X" shape will actually lift them up slightly off the pan).
Now comes the hard part: you will have to peel them while they are hot! Using a dishtowel to protect your fingers, peel off the shells and toss into a bowl, or just eat them as fast as you can peel them! If you have extras, they can be used for chestnut stuffing, added to rice or vegetables, or used in a number of different ways, including flavouring yoghurts and puddings.
