I love the idea of this: all types of recipes, to be done on a sheet pan. The book is divided into eight sections:

1 - Bits, Bites and Snacks
2 - Soups and Salads
3 - Veggies with a side of Vegetables
4 - Grain Bowls and Beyond
5 - Beans and Legumes
6 - Pasta, Bread and Pizza
7 - Breakfasts and Brunches
8 - Desserts

Now, quite a few of those things I would not have thought to prepare on a sheet pan; and I love this. I love being challenged and I like trying new things. So that was definitely fun. However, there were not many recipes that really spoke to me; I also found it to get bit gimmicky after a while. Still, like I said, beautifully done and I think a different kind of cook might really get a kick out of this.

TITLE: I expected more

My opinion of this book may have been formed upon reading the very first recipe: Blue Cheese, Basil and Tomato Bites. The only thing done on the sheet pan was toasting the baguette slices…. The second recipe did not help any: Nachos in a 400 degree oven, then under the broiler.

Third recipe is “Any Way You Like” veggie turnovers, with a sheet pan used to roast the veggies and again to bake the turnovers made with “store-bought or homemade piecrust or puff pastry”. You know? I’d swear this has been thought of before….

Same with potato skins, more turnovers, roasted salsa ingredients, baba ghanoush, and so many more. I’m just saying: If you don’t roast, bake or broil your veggies, or bake your turnovers, or your potato skins, or whatever on some kind of a sheet pan, what else would you use?

And, it’s not like you use and dirty one sheet pan and dinner--or whatever meal, because there are more dishes in here than for “suppers”—is done. No. The sheet pan step may be only one of many steps—and many pans and bowls--to create the finished dish. For instance, the soups are not really made on the sheet pan. No. The veggies are roasted, baked or steamed on the sheet pan, then transferred to a bowl to actually combine everything to make the soup.

And instructions are far-fetched, and some I would not dare to try for safety’s sake. Maybe it depends on your oven and where it is located and how easy, or not, it is to reach the racks without burning yourself. But I think it is ridiculous to add more veggies to a pan already in the oven, take out veggies as they are done, cover and re-cover a large sheet pan with foil and crimp edges, or take a large sheet pan from the oven with cups of water/broth in it.

And that's just the first two chapters. I need not go on. It does not improve. Go get yourself a book on roasting and your money will be much better spent.

I persevered through this entire book. I feel it was a waste of my time. I did not come away with even one recipe that was new to me or that piqued my interest.

*I received a temporary download of this book from the publisher.

Great concept. Too much cheese for my tastes. I enjoyed the spinach roasted root petals, pistachios, and honey vinaigrette. Thank you NetGalley for the ARC.

I received an Advanced Reader Copy from NetGalley for my unbiased opinion of the book. I found this cookbook a little predictable, however, I did enjoy the recipes. I made the Rustic Pear Galette (loved) and Honey-Glazed Spice Cake. (yum) I look forward to trying out more!

Happy Publication Day to the cookbook - Sheet Pan Suppers Vegetarian! I found this to be a very comprehensive vegetarian cookbook. The recipes are such that you could definitely sneak them into the bellies of meat-eaters without a complaint. :) The nice thing with it being sheet pan recipes, is that you could prep the recipes in advance then just bake when it’s time to eat! This is especially interesting due to the cookbook containing a risotto recipe - I am going to have to try that! I enjoyed the humor in the book too - such as a chapter called “Veggies With a Side of Vegetables.”

There are beautiful photos associated with about a third to a half of the recipes. I prefer when cookbooks have photos for each recipe so I know what my target is and whether it “looks” yummy to me or not. Despite this, I would definitely want to get my hands on an in print version of this book.

Thank you to Workman Publishing and Netgalley for ARC of this book!

Sheet Pan Suppers has one hundred imaginative recipes with international flavours for vegetarian cookery. More and more people are trying to reduce their meat intake and even those who are not a vegetarian, positively lean towards tasty vegetarian dishes.

The most important ‘ingredient’ is freshness of product in vegetarian recipes and apart from roasted vegetables, I hadn't thought of using a sheet pan for much else, so Raquel Pelzel has brought a wealth of experience and originality to the concept. Like all cookbooks, you never try every dish in the book, but selectively choose the ones that tempt you. For the experienced cook, sometimes you just need the inspiration, you don't have to follow the recipe slavishly.

The author also provides some really useful tips that I will be trying out, such as how to give your food a smokey flavour without getting the barbecue out. She also gives lots of variations on her recipes to ring the changes. Some of the dishes that really leapt out from the page were ‘Caramelised Onion Dip’, ‘Sesame Miso Kale Chips, ‘Spinach, Roasted Roots, Pistachios and Honey Vinaigrette’, ‘Sweet Potato, Blue Cheese and Pecan Salad’, ‘Cheesy Pizza Twists with Roasted Pepper Marinara’ and so many more!

As I looked at the mouthwatering photos and read the ingredients, I have to confess that I was almost salivating, so I will definitely use this cookbook as a point of reference to experiment more with vegetarian dishes from now on.

Many thanks to Netgalley, Workman Publishing Company and Raquel Pelzel for an advance copy in return for an honest review.

This was a lovely and delicious little cookbook. It is visually pleasing and full of well laid out and easy to follow recipes. There are also little tips and hints included for most of the recipes. It also has delectable photos of some of the recipes sprinkled throughout. The book opens with an introduction and is then divided into the following chapters (Bits, Bites, and Snacks, Soups and Salads, Veggies with a Side of Vegetables, Grain Bowls and Beyond, Beans and Legumes, Pasta, Bread, and Pizza, Breakfasts and Brunches, Desserts).

Here are just a few of the enticing recipes you will find within...

-- BBT Bites
-- Babaghanouj
-- Super Seedy Power Bars
-- Chilled Avocado and Roasted Garlic Soup
-- Spiced Carrot Salad with Creamy Basil Dressing
-- Blissed-Out Cheesy Broccoli Gratin
-- Thai Green Curry Potpie
-- Taco Truck Pickles
-- I Can’t Believe It’s Mushroom Risotto!
-- Herby Singed-Tomato Tabouli
-- Sheet Pan Chili
-- Meatball, Pepper, and Onion Grinders
-- Super Creamy No-Boil Mac and Cheese
-- Fresh Corn Cornbread
-- Ginger ’n Cinnamon-Roasted Apples and Almond Butter Toast
-- Loaded Chilaquiles with Baked Eggs
-- Pumpkin Seed-Apple Granola
-- Honey-Glazed Spice Cake
-- Rustic Pear Galette
-- No-Bake Coconutter Fudge Bars

I was really excited to give this cookbook a try because I’m always looking for new and easy recipes. Plus, I’m sick and tired of only ever finding soups and pasta dishes when it comes to vegetarian meals. So the fact that this was all done in a sheet pan was promising. However, I found myself not as into this cookbook as I thought I’d be and here’s why.

When you think of a sheet pan recipe you think of baked goods, or roasted items. What you don’t think is sticking a pan to the brim with water in order to make quinoa or rice in a sheet pan. First of all, I don’t have a sheet pan tall enough for that to happen. Not to mention, I would end up with rice and water all over my kitchen floor if I tried to do that. To me, it’s much easier to just make rice on the stove top. And that’s just an example of some of the recipes that had me intrigued by the creativity but also completely baffled why anyone would ever do it. There were just some things that seemed a bit unrealistic and not worth the effort.

Another thing that I was really disappointed in was the lack of pictures. When I’m looking for something to make, I want to see what it looks like. Not only does a picture give me insight as to what the dish is, but it also gives me an immediate impression as to whether or not I’d want to put forth the effort to make it. I’m a very visual person and I need to have pictures in my cookbooks. Granted, there are some pictures, but it was one in every three or four recipes that you actually got a picture.

I did make the Rojo Tortilla Bake and I had some problems right from the start. The recipe talks about rojo sauce that is apparently in the cookbook but I found no such recipe. So instead I bought enchilada sauce from the store to use in the recipe. The other part I had an issue with was roasting the vegetables. For the amount of vegetables you are trying roast, I did not have a pan large enough to lay an even layer of vegetables down to roast. So, they kind of just steamed themselves in the pan since they were all piled on top of each other. I would have much preferred to have saute them in a pan instead. Not only would it have been easier, but they would have taken a fraction of the time to cook. Then the next step was to heat oil in a pan in order to soften the corn tortillas, then place them in the oven to heat through. Meanwhile, this entire dish it going to be layered like a lasagna and baked. The tortillas don’t need to be pliable in order to lay flat, nor do they need to be warmed through prior to baking. Don’t get me wrong, it was a tasty dish but it just seemed like there was a lot of work for something that should have been an easy recipe to make.

I also had my niece help me out and try one of the dessert recipes. She’s going to school to be a baker and I thought she’d be the perfect person to try one of the dessert recipes. She tried the Granola Banana Bread recipe and also ran into a problem. The recipe listed vanilla extract in the ingredients but never actually told you when to use it in the directions. I’m sure this is something that will be fixed, since this is an ARC but still, it is worth mentioning since not everyone knows when ingredients need to be added in baking. She thought that the bread tasted good but she wasn’t a fan of how the granola turned chewy after baking. She felt that the bread could have done without the granola all together.

In the end, this isn’t the cookbook for me. While I don’t eat meat and am always looking for new vegetarian-friendly recipes, none of these seemed realistic for me. This doesn't seem like it's the kind of cookbook for someone who wants to make a quick and easy meal, like myself. A lot of the recipes seemed lengthy and some of the steps seemed unnecessary just for the sake of making it in a sheet pan.

My ex-boyfriend's mother made me this amazing sheet pan vegetarian dish that has stuck in my mind. No longer a vegetarian- or with the boyfriend- I still crave those delicious meals. After seeing this book on Netgalley I thought "Finally! I can make it myself!"
However I was disappointed.
The pictures are glossy and appetising but one look at the ingredients and I realised that this belongs in the Gwyneth Paltrow section of the bookstore along with all other cooks who have celebrity status and think nothing of each meal costing more than my weekly shop. And, of course, I keep Sriracha and argula leaves to hand and only shop at organic health food stores.
Some of my favourite hipster-mum quotes include "My Son Julian is obsessed with Kale chips" and her crispy roasted shallot and lentil Mujudara (what is a mujudara?) which she says she "packs this in a bag instead of sandwiches for the kid's snack."
After reading those I'm afraid I couldn't take it seriously and just flipped through. Some of the titles sounded interesting but didn't have pictures and some sounded crazy,like the Zucchini and Mint pesto...pizza?!
This book put me in mind of Stepford moms throwing together a quick brunch for her husband's boss and his wife in between hauling kids to ballet and yacht club.
Interesting to see how the other half live but not for me.

Mouth watering photos with notations for recipes that are gluten free and vegan in the contents are great.
Packed with 100 recipes I found some of the ingredients would be hard to find.
I think this book with be very welcomed on the shelves of anyone cooking vegetarian meals that have experience in the kitchen.

While many of these recipes are delicious, I wouldn't count several of them as a sheet pan supper. When I think sheet pan suppers I think quick meals that require only one pan to make, so making soup ingredients in a sheet pan for example is not terribly practical. (ARC)

Sheet Pan Suppers Vegetarian by Raquel Pelzel is a great collection of recipes for those who want easy clean up! I think non-vegetarians would also like the recipes and use many of them as side dishes if meat were a must have at meals. Overall, the book was nicely laid out and arranged and many of the recipes included beautiful color photos, though not all did.

Okay so I personally didn’t know that “sheet pan cooking” was even a thing, and so I was very excited to dive in to what this cookbook had to offer!

There are LOTS of great recipe ideas for food with family, food with friends, or even food for one, which obviously includes leftovers-YAY!

I’m not a vegetarian anymore, but I found PLENTY of great “event oriented” recipes to choose from for the brunch I made today! I went for ROASTED POTATO AND POBLANO TACOS with TACO TRUCK PICKLES.

Of course, what sometimes (or usually) happens to me, is that I wont find an ingredient or two…like on this one! But it was fine! I used Anaheim pepper’s instead Poblano peppers and it turned out GRRRREAT!

(PHOTOS ON BLOG)

I threw these on a sheet pan along with the rest of the ingredients suggested, then went ahead to make the TACO PICKLES…

EASY!

As soon as the Taco Pickles and Potatoes (with the substituted Anaheim peppers) were all ready, I took a tortilla and just filled it up. As I was about to take that first bite, I realized…wait. There was no particular spices in this dish.

I continued on to that first bite anyway and…

YUUUUUUUUUUUUUUM! This was so absolutely perfect, in it’s own whole and simple way!

What a PERFECT choice for a simple brunch right next to my Monster Smash jalapeno-tequila cocktail!

So YAY to ALL the authors here! Thank you for making books that are FUN to review and blog about! I wish each cookbook GREAT success!

(PHOTOS ON BLOG) Low carb tortilla, potato/pepper filling, taco truck pickles and fresh cilantro!)

Workman Publishing Company and NetGalley provided me with an electronic copy of Sheet Pan Suppers Vegetarian: 100 Recipes for Simple, Satisfying, Hands-Off Meals Straight from the Oven. I was under no obligation to review this book and my opinion is freely given.

Sheet Pan Suppers Vegetarian is divided into logical sections, such as: Bits, Bites, and Snacks; Soups and Salads; Veggies with a Side of Vegetables; Grain Bowls and Beyond; Beans and Legumes; Pasta, Bread, and Pizza; Breakfasts and Brunches; and Desserts. Some of the recipes include accompanying photographs which will inspire readers to give this new way of cooking a try. I liked the fact that the author took the time to give cooking advice, as well as additions, to help the home cook achieve maximum success.

Adults and children alike will enjoy the Cheesy Stuffed Potato Skins that are included in the Bits, Bites, and Snack section, as they are easy to make and simple to customize. My hands-down favorite in the Soups and Salad section, for its flavors and its uniqueness, is Marlon's Chickpea and Winter Squash Stew with Crispy Tofu. This deceptively easy recipe has a great flavor profile and may turn non-tofu eaters into big fans. Veggies with a Side of Vegetables has some quick and delicious recipes, one of which is Three-Cheese Crispy Mushroom-Parm Sandwich. Portobello mushrooms give the dish a meaty texture and the cheeses make it delicious. With other recipes that will inspire, such as Plum Cake with Walnut Streusel and Breakfast Rice Bowl with Raisins and Almonds, readers will find something new to try that will excite them.

The biggest negative to this cookbook is that it is not entirely practical. Baking rice and grains are interesting, but it will work no better than boiling on the stove. It is also very difficult to move around the sheet pan if the recipe calls for an excess of liquid. I would recommend readers to use baking dishes for those recipes, which will be safer and easier. Finally, the single best thing about roasting vegetables is the caramelization from their time in the oven. Because some of the recipes call for adding liquid in after they are cooked, the texture and taste of those vegetables is unappetizing. Sheet Pan Suppers Vegetarian has some great recipes, but readers should take heed of the drawbacks.

I was really excited to get my hands on a copy of this cookbook as I've recently decided that I was going to make an effort to pack my own lunches instead of buying it out. I do eat meat, but I have noticed that I tend to gravitate towards vegetarian lunches, so this was a perfect fit.

These recipes were so easy to make - throw everything on a sheet pan and stick it in the oven easy - and barely took any time to prep. I'd make about 2 recipes at a week, sometimes for dinner with leftovers for lunch, sometimes just for a couple days of lunch, and was never disappointed. The recipes are healthy, filling, taste amazing and always leave me wanting to try something else. A definite recommend!

The publisher provided me with the opportunity to read this in exchange for providing feedback. (via NetGalley)

Interesting approach to cooking. If I'm being honest, I hate cooking and would much rather bake. Recipes were easy to follow and well organized.

real food folks, this should be one of your go to cookbooks, especially for busy weeknights. lots of recipes with minimal prep, not many obscure ingredients or odd methods for advance prep of ingredients. good photos of the final results.

Very nice cookbook with lots of appealing vegetarian recipes. However, many of the recipes are split over 2-3 pages, when they could have been condensed to a single page. Overall I would recommend it, though.

This is a neat idea, but a bit gimmicky. There are some DELICIOUS recipes in here (portobello subsOMG! And the citrus shortbread was out of this world!). BUT! The reality was that making everything in a sheet pan was just a pain. I made the Israeli Couscous recipe, and needed two sheets of foil to cover the pan, then ripped one when I had to stir it halfway (and burned myself) and just kept thinking - this would have been SO MUCH EASIER in a pot on the stovetop!

So I guess my TL;DR is - great recipes, and don't be hemmed in by the sheet pan requirement.

Great pictures and lots of doable recipes! Will definitely purchase