Roasting makes everything taste better! With help from heat and oil, your oven can make vegetables caramelized and crispy. Roasting is also a great way to cook a lot of food quickly, use up the bits and bobs of your produce drawer, and is the basis of many sheet pan meals. But beware: Too low a temperature and you end up with steamed or stuck on vegetables; too high and your carrots are burning before they’re cooked through.

Roasting should be done between 375 and 425 F (don’t rush the preheat process unless you want sticky steamed sweet potatoes). Before you get your vegetables on a sheet pan, make sure they are cleaned, peeled, and even cut. Dividing your vegetables between two baking sheets—one for quick cooking vegetables and the other for heartier vegetables—will help with cooking times too. Before you put the veggies in the oven make sure they are coated with oil (we like canola or olive oil) and seasoned well. A good rule of thumb is a tablespoon of oil and a half teaspoon of kosher salt for every pound of chopped vegetables. You can always add additional salt before serving (see above!). Roast the vegetables for 10 to 12 minutes before flipping them and continuing to roast until caramelized.