Grab your sheetpan and get seasonal.

Recipe: Roasted Vegetable Salad with Apple Cider VinaigretteThis beautiful collection of vegetables takes to the apple cider vinaigrette perfectly, and there's no heavy cream or cheese in sight.
Alison Miksch

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.