2024 the best roasted vegetables review

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(as of Dec 08, 2024 21:44:08 UTC - Details)

Bring out the flavor with oven guidelines and 150 recipes for “a delicious array of roasted vegetable dishes” from a James Beard Award nominee (Library Journal).

In The Roasted Vegetable, Andrea Chesman shows how every vegetable imaginable can be oven-roasted to succulent perfection, and she offers a wide-ranging collection of 150 mouthwatering recipes to please even the fussiest eaters. From simply sensational sides like Mixed Roasted Mushrooms in a Soy Vinaigrette to satisfying main dishes like Baked Orzo with Roasted Fennel and Red Peppers, vegetable lovers and vegetable haters alike will find here tasty, tempting dishes that don’t require a lot of work.

“How best to highlight the flavors of vegetables in traditional dishes? Chesman, author of the James Beard Award-nominated The Vegetarian Grill, advocates roasting. She elaborates the secrets of the art . . . Some of the most useful material is not in the form of recipes, but in a thorough chart listing vegetables and their roasting times, as well as any special methods required.” —Publishers Weekly

ASIN ‏ : ‎ B00DKMZIAM
Publisher ‏ : ‎ Harvard Common Press (January 16, 2002)
Publication date ‏ : ‎ January 16, 2002
Language ‏ : ‎ English
File size ‏ : ‎ 4133 KB
Text-to-Speech ‏ : ‎ Enabled
Screen Reader ‏ : ‎ Supported
Enhanced typesetting ‏ : ‎ Enabled
X-Ray ‏ : ‎ Not Enabled
Word Wise ‏ : ‎ Enabled
Print length ‏ : ‎ 371 pages
Reviewer: Amazon Customer
Rating: 5.0 out of 5 stars
Title: Roasted vegetables
Review: Great book filled with vegetable recipes of all kinds. I especially enjoyed those that included rice or pasta. I learned how to make vegetable dishes yummy.

Reviewer: Love is the Answer
Rating: 5.0 out of 5 stars
Title: Wish I'd found this years ago
Review: This book is fantastic. We've prepared the roasted vegetable tart shown on the front cover of the book numerous times and it alone is worth the price of the book. I've made butternut squash, pepper & onion roasted tart, cauliflower, carrot and onion - there are so many variations to improvise with this unbelievable tart. And, it's so easy. My husband put many sticky notes on the recipe pages he says look yummy and that's amazing because he's not been the best vegetable eater. Even my son is eating his veggies in that tart. OK, the tart does contain cheddar cheese, but the cheese adds a good flavor and does contain beneficial protein. There are so many recipes to try, so little time, but these recipes are so easy that it makes you want to try them. I'm a well-seasoned cook, but really don't have a great deal of time to create yummy meals. When I find a book that can give me great restaurant style, yet very nutricious food, prepared effortlessly, and turns out delicious, that book is a great find. Very pleased.

Reviewer: Jmac
Rating: 4.0 out of 5 stars
Title: Simple and Useful
Review: We needed some advice on how to prepare all the veggies that are being delivered to our doorstep from a local organic farm and this cookbook is great. It's simple (even the non-cooks in the family can handle it), the recipes are tasty and now we eat the vegetables before they end up in the compost heap.

Reviewer: L.M. Keefer
Rating: 5.0 out of 5 stars
Title: 150 Dishes with Roasted Vegetables
Review: If you have noticed that almost every diet limits or eliminates some major food group (vegetarians don't eat meat, gluten-free diets exclude wheat, some diets limit fruit because of the fruit sugar, some diets don't like dairy), but most diets will let you eat most vegetables. If you followed ALL the diets, vegetables would be pretty much your staple food. Vegetables seem to be the food group that all nutritionists like.It seems that knowing how to prepare vegetables beyond using them in soups, salads and steaming them is helpful. This book offers a diverse collection of 150 recipes such as crispy smashed potatoes, roasted squash and apple bisque, parmesan tart with roasted tomatoes, roasted tomato sauce and zucchini chips with feta and herbs.The book is organized by chapters including vegetables as side dishes, snacks-starters-soups, sumptuous salads, vegetable main dishes, sandwiches & wraps, tarts-pastries-pizzas, tasty tofu and tempeh, grains-nuts-seeds and roasting basics. The author Andrea Chesman has a James Beard Book Award -nominated book titled THE VEGETARIAN GRILL and is a cookbook editor as well as author of more than a dozen other cookbooks. There are no photos in this book of dishes, but there are pleasing illustrations. If you want to get creative with vegetable roasting, this is a good book to inspire you.

Reviewer: Sari B.
Rating: 5.0 out of 5 stars
Title: A great way to get your vegies.
Review: I use this book so often, now that I'm eating a healthier diet that includes lots of vegetables. Lots of really good recipes and guides for roasting individual vegetables. The roasted vegetable broth is now my staple broth and makes healthy, delicious base for many soups, or if you are cutting back, just a broth drink. I'm glad that I have many more recipes to explore. It could use a better index -- many ingredients are not mentioned. Also, I've had some trouble with figuring out the right cut for roasting certain vegies, and as somewhat inexperienced cook, could have used a more complete guide.

Reviewer: Victoria E. Gunther
Rating: 5.0 out of 5 stars
Title: Life-Changing Cookbook
Review: Until I bought "The Roasted Vegetable" the standard preparation in my home was to steam or boil the vegetables or add them raw to a salad. Needless to say, vegetables were pretty bland-tasting. I had no idea they could be roasted. For example, roasted zuccini in a light lemon sauce tossed with feta cheese and the honey-coated carrot coins are just a couple of easy-to-make recipes in this vast repertoir of selections! Roasted asparagus and eggplant are two more inspirational preparations. All in all, a remarkable cookbook!

Reviewer: Delmarva
Rating: 3.0 out of 5 stars
Title: Incomplete Vegetable Roster
Review: This is an okay book insofar as roasting methods, etc., for vegetables. However, why were there no recipes for the non-exotic vegetables, i.e., broccoli, cauliflower, brussels sprouts?

Reviewer: N. C. Winn
Rating: 5.0 out of 5 stars
Title: So delicious!
Review: If the only recipe I ever cook from this wonderful collection is the Sweet and Sour Red Cabbage on page 17, it is worth the price and then some. We just enjoyed this dish with pork chops and a lovely German Spatlese', for a perfect winter supper.Thank you Andrea Chesman, for simple and concise directions. I can't wait to have the leftovers for lunch tomorrow, after the flavors have married longer...it can only get better!