Grab your sheetpan and get seasonal.

Roasting vegetables in the oven is an easy way to get a great meal on the table during winter without a lot of effort. Whether you’re making a sheet-pan supper or roasting winter vegetables for a warm salad, the roots and tubers that are in season during winter take especially well to high heat and caramelization. If you’re having a Meatless Monday, a big pan of vegetables and a few poached eggs can make a wonderful dinner, alternately, you could add some halloumi and let it sear into the perfect salty complement. With the winter’s bounty of vegetables in mind, here are a few tips to getting the most out of your veggie roast.

For crispier roasted vegetables, cut them ahead of time and let them dry out; you’ll get a golden-brown pan of crispy bits.

Don’t let veggies stick to your pan; minimize clean-up by lining your roasting pans with parchment paper.

WATCH: Flavorful Roasted Vegetable Medley

High heat is key: most people recommend roasting at 425.

If you’re short on time, slice veggies into smaller (but even) pieces.

Brighten winter veggies with a piquant vinaigrette.

If you’re also roasting meat, roast veggies in a separate pan to make sure they don’t get mushy. This will also help them to preserve their colors.

Season veggies before roasting. Make sure they have a good coating of olive oil, salt, and pepper. Add aromatics if desired.

Keep in mind that denser vegetables, like potatoes, will need a longer roasting time than veggies that have a higher water content, like tomatoes.

Make sure that your oven cooks at the correct temperature. You may want to test it with a thermometer to ensure that you are roasting correctly.

Make sure to stir your veggies every ten minutes or so to achieve an even roast.