The Green Roasting Tin

Seventy-five vegetarian and vegan one-tin recipes that require almost no effort. Pop your ingredients in a roasting tin, slide it into the oven, and dinner is done. Rukmini Iyer proves that plant-based cooking does not have to mean complicated techniques or exotic ingredients.

Why Start Here

The Roasting Tin series has several books, but The Green Roasting Tin is the one to begin with if you care about eating more vegetables. Half the recipes are fully vegan, half are vegetarian, and all of them follow the same principle: minimal preparation, maximum flavor. Where the original Roasting Tin includes meat dishes, this book commits entirely to plant-based cooking without losing any of the series’ trademark simplicity.

Iyer understands that most people do not abandon meat because they lack motivation. They abandon it because the alternatives feel like too much work. Every recipe here is designed to take under ten minutes of hands-on time before the oven takes over. That makes it genuinely useful on a Tuesday evening when you are tired and hungry, which is when good intentions about eating more vegetables usually collapse.

What to Expect

A 240-page cookbook organized by season and occasion, with recipes like roasted cauliflower with tahini and pomegranate, baked orzo with tomatoes and olives, and squash with chili and lime. The photography is bright and inviting. The instructions are clear and forgiving. A Sunday Times Bestseller of the Year in 2019 and the most accessible entry point into Iyer’s one-tin cooking method.