How to roast vegetables?

I find Autumn the perfect season for roasting vegetables in the oven. I love that warm heat from the oven, the scent the roasted vegetables spread in the kitchen and easy peasy-ness of cooking that way. But do you wonder what the roasting times are of vegetables and how to get the perfect roast?

Let me share a few tips and tricks on how to roast vegetables.

STEP 1: Pre-heat the oven: often the latest state-of-the-art ovens don’t require a long pre-heating anymore. I tend to choose 180 C for all my vegetable roasting.

STEP 2: chop the veggies and toss with olive oil and seasoning. Seasoning can be salt, pepper or any fresh or dried herb.

STEP 3: Spread them on a baking sheet and roast in the oven.


10 to 20 minutes : all soft vegetables like tomatoes, green asparagus, courgette, green beans

20 to 30 minutes: all medium soft vegetables like broccoli, butternut squash, parsnip, beetroot, fennel, onions

30 to 40 minutes: all harder vegetables like carrots, celeriac, potatoes


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My Autumn risotto with pumpkin and mushrooms

Pumpkin season is definitely here! and what better combo exists than pumpkin, mushrooms and sage? One of the joys eating only seasonal is when new Veg and fruits come in season, I get VERY excited. So I went a little nuts on the squashes I got, not only for eating but as decoration on my table too: everything orange and nutty.

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Food for thoughts : “the future is vegan”

Sharing with you my opinion in about 400 words on something I read, watched or experienced to spark a conversation. I read this article in the September Knack weekend black edition where anthropologist and vegan Roanne van Voorst explains her point of view: “the future is vegan”

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What to do with leftover celery?

I made chicken stock last week to make the chicken broth,  a classic waterzooi from Ghent The recipe ( click HERE ) calls for 2 or 3 celery storks and so the rest of the celery was left unused in my fridge. I figure that it must happen to you also so here a tip what you can do with the leftover celery and any leavy greens of pretty much any vegetable like carrots and beets. Also soft herbs like oregano, mint or parsley can be used : make flavour-bomb powder! This pure veggie powder can then be used to season your dishes, use in sauces or even in savory baking, a real chef’s trick! I have a collection of different veg, leaves and herbs powders all ready to go in my pantry to bedazzle my food.

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