In the same manner as I cooked the Broccolis & Brussels, I roasted a large batch (2 lbs.) of Brussles Sprouts to take for Thanksgiving meal.
After 15 minutes, I gave them a stir and added 1/3 cup sliced garlic and 2 Cups of chopped Chestnuts. Back in they went for another 10 minutes.
I transferred them to a covered casserole dish so they will only have to be gently reheated for the meal in a few days. Until then, they will wait in my refrigerator.
If anyone wants the easiest, most perfect way to peel those pain in the neck whole chestnuts, buy yourself a copy of Veganomicon. The procedure is different than most you will find on the internet, no par-boling. That book is the best.