Lesson 10

Oven- and pan-roasting are two of the most powerful ways to transform vegetables and unlock incredible depth of flavour. Through browning reactions  chiefly caramelisation (the browning of natural sugars) and the Maillard reaction (a reaction between amino acids and reducing sugars)  simple ingredients develop rich, toasty, and complex notes that make plant-forward meals deeply satisfying.

In this module, Jens shows you how to master these principles so your vegetables truly shine. Once you understand how caramelisation works and how to give your ingredients the perfect balance of heat, oil, and time  you’ll never look at vegetables the same way again. Even roasting just one or two elements in a meal can completely transform the overall flavour and texture, bringing warmth, contrast, and that irresistible roasted character to the plate.

You’ll learn exactly how to get roasting just right  from oven temperature and tray space to when to switch to a pan for direct caramelisation so you can confidently build bold, roasted flavour into your creative cooking toolkit. Roasting also lays the foundation for nutritionally balanced, complete meals, a concept we’ll revisit in the Meal Matrix lesson.

In this cook-along, we’ll create a Moroccan-inspired warm salad featuring:

•  Oven-roasted celeriac, butternut squash, turnips, red pepper, and red onion  caramelised to perfection
• Pan-roasted cauliflower for golden edges and nutty flavour
• Briny olives for a savoury hit
• Fresh baby spinach for colour and balance
• Crumbled feta to finish, adding creamy saltiness

Everything comes together with a citrus and ginger tahini dressing, served over whole grain couscous a dish that’s vibrant, balanced, and bursting with roasted depth.

By the end of this module, you’ll understand exactly how to harness the power of caramelisation to create richly flavoured, deeply satisfying plant-forward meals  and make vegetables the star of your plate.