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The Roasted Vegetable: How to Roast Everything from Artichokes to Zucchini for Big, Bold Flavors in Pasta, Pizza, Risotto, Side Dishes, Couscous, Salsas, Dips, Sandwiches, and Salads
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The Roasted Vegetable: How to Roast Everything from Artichokes to Zucchini for Big, Bold Flavors in Pasta, Pizza, Risotto, Side Dishes, Couscous, Salsas, Dips, Sandwiches, and Salads

4.1 of 5 stars 4.10  ·  rating details  ·  87 ratings  ·  16 reviews
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 Roaste ...more
Hardcover, 240 pages
Published January 16th 2002 by Harvard Common Press (first published January 1st 2002)
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Robert Beveridge
Andrea Chesman, The Roasted Vegetable (Harvard Common, 2002)

A cookbook dedicated to the vegetable? Not a vegetarian cookbook, necessarily, but one that tells you how to get the most flavor out of the vegetables you use, and a number you don't but probably should? Sign me up. The Roasted Vegetable is that cookbook, and vegetarian as well (not vegan, as a number of these recipes call for chicken broth as opposed to vegetable; the flavor of chicken broth, according to Chesman, is more neutral than
Prince William Public Library System
It's amazing how roasting vegetables can transform their taste. I'm not a cook, but was so impressed by this book that I bought copies for both me and my Mom after returning my library book! -Tracy M.

Find this book in Prince William Public Library System's catalog:
Okay, I haven't actually tried any of the recipes yet, but they all look delicious. I love roasting veggie; I think this cookbook might have been made for me. It's not vegan, but the cheese is usually a topping that can easily be left off or replaced with a decent vegan cheese, and the honey replaced with agave nectar.
This is truly a fantastic book -- every single recipe I have made so far has been a hit. The recipes in this book transform ordinary vegetables into delicious, caramelized versions of their former selves. And there is a wide variety of recipes on offer; this is not just a book full of side dishes. To quote Ms. Chesman's preface, "This is a cookbook for vegetable lovers and vegetable haters. It is a cookbook for people who want to eat more veggies but have had their fill of steamed carrots & ...more
Martin Cohen
The recipes in this book are very tasty and relatively easy to prepare. I have two criticisms. Chesman has chosen eggplant as her stand-in for meat, especially in the main course menus. To mix things up, I sometimes substitute mushrooms. The other problem is that there is too much oil used. The book does not tell how many calories there are, but I am guessing that up to 6 tablespoons of oil for 6 meals would crank up the calorie count. The good news is that I found that cutting back on the oil d ...more
As a person who always had to have meat for anything to qualify as a meal I am a bit clueless when it comes to meatless meals. There are a lot of good ideas for vegetable recipes in this book. I am excited to try them out.

The one thing that I do not like about this book is that there are no pictures. But the recipes are not long so it does not take you long to figure out what the finished product would look like.
Every fall I come back to this cookbook. When the temperatures are cool enough to turn the oven on, I love roasting root vegetables... parsnips, carrots and sweet potatoes. The roasted green bean recipe is amazing, too. This book has gotten me out of a vegetable rut many, many times!
Great reference for roastin vegetables of all shapes and sizes. I first thought this book might be too basic, but it turns out it's a great reference to turn to for inspiration. Also a great starting point for those who want to branch off in their own directions.
I love roasted vegetables! I'm on a healthy cooking binge lately and this is a very nice addition to my recipe collection. I judge a cookbook by how many pages I have earmarked - and I now have over 20!
I keep re-using the recipes in this book. Even those critical of veggies appreciate them better w/ these simple (and usually quick) recipes.
Erin Humbert
Some good ideas along with a few recepies I would not have thought to try.
Lots of great recipes! Had to buy a copy!
enjoyed helps when in need good family meal
Karen Brackett
Liked it so much, I bought it!
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I write cookbooks. I also edit them. I am grateful that I have found work that I enjoy.

Pickled Pantry is my newest book. I am very excited about it, and it is already generating favorable reviews.

Mostly I have written about vegetables, but I took a break from them to write 250 Treasured Country Dessertswith my co-author Fran Raboff on, which came out in 2009. The book is an update and expanded ve
More about Andrea Chesman...
The Pickled Pantry: From Apples to Zucchini, 185 Recipes for Pickles, Relishes, Chutneys & More 366 Delicious Ways to Cook Rice, Beans, and Grains Serving Up the Harvest: Celebrating the Goodness of Fresh Vegetables: 175 Simple Recipes Recipes from the Root Cellar: 270 Fresh Ways to Enjoy Winter Vegetables Back to Basics: Traditional Kitchen Wisdom: Techniques and Recipes for Living A Simpler, More Sustainable Life

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