Chestnuts pair with almost any of the foods you think of in the fall; squash, apples, pears, stuffing, turkey. Chestnuts also benefit from something creamy since, unlike other nuts, they have virtually no fat. Megan came up with a fun way to combine creamy brie and fall fruit with chestnuts.
A word of caution, since chestnuts have no oil, it is easy to overcook them and turn them into little rocks. To easily peel the chestnuts, see our instructions at About Chestnuts.
Find this recipe at http://www2.ljworld.com/news/2013/nov/20/deliciousnutritious-roasted-chestnuts-perfect-seas/
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