Okay, full disclosure: I love roasted veggies! (And, upon occasion, roasted/grilled fruit—ever tried baked pineapple?) This is the only cookbook I’ve come across that focuses on the myriad ways in which roasted produce can be appreciated. Salads, soups, pizzas, wraps, even granola…the list is endless. And if you want your roasted item naked—i.e., the beet and nothing but the beet—you can refer to the handy chart at the beginning of the book that lays out preparation, temperature, and timing for doing single-ingredient roasts. The roasted leeks turned out to be even better than I’d anticipated, and the crispy roasted chickpeas tossed with chili powder were a simple-yet-exotic treat.
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