Synopses & Reviews
Roasting vegetables concentrates their sugars and brings out complex, caramelized flavors that render them irresistible. Now Andrea Chesman assembles a mouthwatering collection of 150 meat-free recipes, from simple sides like Cider-Glazed Acorn Squash to main dishes like Spring Casserole of Roasted Asparagus and Artichokes. 25 illustrations.
Andrea Chesman assembles a mouthwatering collection of 150 meat-free recipes, from simple sides to main dishes.
How to roast every kind of vegetable, from artichokes to zucchini.
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. With recipes 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 dont require a lot of fuss.