Roasting chestnuts over an open fire may seem cliché, but it’s one of the best ways to enjoy this sweet nut.

Chestnuts have a dark outer shell that ranges in color from light brown to blackish. The outer skin is pretty thin and easy to cut with a knife. The nut inside is covered with a bitter inner skin called a pellicle, which should be peeled before eaten.

Fresh chestnuts are available from September through February. Most are imported from around the world from countries like Italy, China, Spain and Korea.

Watch how chestnuts go from field to plate in this FoodNetwork.com video.

Chestnuts have fewer calories than other nuts. One ounce (about 3 kernels) of roasted chestnuts contains 69 calories, 15 grams of carbohydrates, and 1 gram each of fat and fiber. It’s also a good source of vitamin C and manganese.

Chestnuts can be boiled, roasted and even microwaved. Be sure to cut an “X” in the shell for easy peeling (and to prevent the nut from exploding!).

• Go the traditional route and roast ‘em!
• Make a creamy chestnut soup.
• Boil and slice, then add to salads or soups.
• Toss roasted chestnuts in rum and sugar.
• Make a ragout with mushrooms, lentils and chestnuts

Storage Tips: Store chestnuts unpeeled in the refrigerator for 2-3 weeks or in the freezer in a re-sealable plastic bag or container for up to 6 months.