There are few foods better than roasted vegetables. Roasting makes almost every veggie—from sweet potatoes to cauliflower, carrots, cabbage, and more—taste more flavorful, caramelized, and complex. All it takes is a quick drizzle of olive oil, some salt and pepper, and you’ve got endless opportunity. Their versatility makes roasted vegetables a great gateway into meal prepping, too: cover them with herbs for sides, serve in salads, soups, or sandwiches, or mix them into one-pot dishes like macaroni and cheese to add some extra nutritional oomph.
The #1 Trick to a Better, More Flavorful, roasted vegetable?
Simply preheat your baking sheet in the oven as it heats up.
First, it’ll save you time. Once your vegetables hit the pan they will start roasting right away.
Second, your vegetables will cook much more evenly. They will brown on the outside yet remain tender (and not mushy) on the inside.
Third, you won't need to toss and flip your vegetables nearly as much. Roasted Potates are the ultimate example: rather than waiting for the oven to brown their bottoms while their tops are already starting to steam, everything will get deliciously crispy at the same time. Case closed.