Good recipes for fresh chestnuts are roasted chestnuts and buttery roasted chestnuts in Foil. Both receive favorable reviews on Epicurious.com. Begin making roasted chestnuts by preheating the oven to 450 degrees Fahrenheit and placing the rack in the middle.
Next, use a sharp knife to cut a large X through the shell on the rounded side of every fresh chestnut. Place nuts with the X facing up on a shallow baking pan. Roast them for 20 to 30 minutes or until the shells curve away from the interiors. To loosen the shells, wrap the chestnuts in a towel and apply gentle pressure. Leave the nuts wrapped for five minutes, and then serve.
The recipe for buttery roasted chestnuts requires 2 pounds of fresh nuts. Begin by scoring each chestnut with an X. Soak the nuts in hot water for one minute. Drain the chestnuts, and pat them dry.
Add chestnuts, two or three sprigs of rosemary, 1/2 cup of melted unsalted butter, 2 teaspoons of kosher salt and a pinch of freshly ground nutmeg in a medium bowl. Add black pepper to season, and toss the ingredients together. Place a single layer of chestnuts on a sheet of foil. Gather up the edges of the foil, but leave a large opening at the top. Roast the nuts in a 425 degree oven for 30 to 45 minutes or until the shells curl. Scrape everything in the foil package onto a serving dish. Season with additional salt, and serve hot or warm.