Here's a healthy food we will all enjoy, but a tad expensive.
Roasted Chestnuts (total time in under an hour):
1) Cut a slit into each chestnut with a bread or steak knife (serrated edge) holding the chestnut between thumb and index finger, one of those ends being held at the point of the chestnut. Be careful to cut slowly and not yourself, and cut at the roundest side. This slit should be basically half way around the chestnut into the meat inside.
2) Cover with cold water in sauce pan and a pinch of salt. Bring to a simmer.
3) Scoop them out with a strainer and place on a bake pan. Bake 425F for 15 minutes.
4) Let sit under a towel for at least 15 minutes before eating.
They can be split open like a big pistachio at the slit. Usually the shell comes off nicely, but sometimes you have to peel them a little. It's nothing you did wrong! Each chestnut is a little different.
This is an easy way to "roast" chestnuts in case you don't have any roasting on an open fire as the song goes.
I did this easily with a small saucepan and toaster oven. They got really good. If preparing for a holiday meal, chestnuts are fairly large so figure 2-3 per person is enough considering they are meaty, starchy types of nuts.