West Virginia Fire Roasted Chestnuts

Introduction

Discover the timeless flavors of autumn in the mountains with this rustic recipe for Fire Roasted Chestnuts. Using fresh, locally harvested chestnuts and your Arteflame grill, you'll bring out their deep, nutty sweetness with just open flame and a little butter. It’s simple, soulful, and brimming with Appalachian charm. Perfect as a holiday appetizer or fireside treat, this guide will teach you how to roast chestnuts to toasty perfection every time—right on your flat top griddle, no pots or pans necessary.

Ingredients

• 2 lbs fresh West Virginia chestnuts (locally harvested if possible)
• 2 tablespoons butter (plus more for finishing)
• Coarse sea salt, to taste
• Optional: pinch of smoked paprika or cinnamon for dusting

Instructions

Step 1: Fire up the Arteflame grill

1. Place three paper napkins in the center of the Arteflame grill bowl.
2. Drizzle with vegetable oil to fully soak the napkins.
3. Stack split firewood over the napkins, allowing air gaps for airflow.
4. Light the napkins and let the fire burn down until the griddle surface is hot—this takes about 20 minutes.

Step 2: Prepare the chestnuts

1. Using a sharp paring knife, cut a shallow "X" on the flat side of each chestnut. This allows steam to escape and prevents bursting.
2. Place the scored chestnuts in a large bowl and toss with melted butter to coat evenly.

Step 3: Roast the chestnuts

1. Place the buttered chestnuts cut-side up directly on the Arteflame flat cooktop griddle, toward the hotter center for quicker roasting.
2. Allow to roast for 10-15 minutes, turning every few minutes so all sides get evenly toasted.
3. Chestnuts are done when the shells peel back and edges caramelize; they should smell nutty and aromatic.

Step 4: Finish and serve

1. Remove chestnuts from the grill and let cool slightly.
2. Peel while warm; the skins come off easier this way.
3. Finish with a dab of butter and a sprinkle of coarse sea salt or optional spices like smoked paprika or cinnamon.

Tips

• Your Arteflame’s heavy steel griddle keeps heat steady and even, making it ideal for chestnuts—no pots or pans needed.
• When placing chestnuts, start close to the center for fast roasting, then move them outward if they’re browning too fast.
• Always cut an "X" on the chestnut to allow steam to escape and avoid popping.
• Roast extra chestnuts—they store well and are great in stuffing or desserts.
• Use unsalted butter if you want to control the seasoning more precisely.

Variations

1. Sweet & Spiced Chestnuts: Toss with brown sugar and cinnamon before roasting for a dessert-style treat.
2. Smoky Hickory Chestnuts: Add a dash of smoked paprika before grilling to enhance the smoky aromas from the firewood.
3. Balsamic Chestnuts: Drizzle roasted chestnuts with a balsamic glaze for tangy balance.
4. Parmesan Crusted Chestnuts: Toss peeled, warm chestnuts in grated parmesan and fresh thyme.
5. Maple Butter Chestnuts: Finish the chestnuts with a drizzle of maple butter for a rich and sweet finish.

Best pairings

• Spiced hot cider or mulled wine
• Roasted winter squash or grilled mushrooms on the Arteflame
• Smoked meats or charcuterie
• Toasted sourdough grilled on the flat top with melting cheese
• Campfire s’mores for dessert

Conclusion

Roasting chestnuts over an open flame on your Arteflame grill is as rewarding as it is simple. The even heat, the fire-kissed flavor, and the ability to do it all without pans or tricky cleanup make this a perfect seasonal snack. Celebrate West Virginia's fall harvest with the aroma and nostalgia of fire-roasted chestnuts—all cooked to perfection with the Arteflame grill.