Roasting vegetables is one of the easiest ways to make them taste delicious and to create the perfect component for many meals. Whether you're preparing a quick weeknight meal or a hearty side dish for a dinner party, perfectly roasted vegetables can elevate any plate.

The key to success lies in a simple but often overlooked tip: cut your vegetables into uniform pieces, say experts at Simply Recipes. This ensures they cook at the same rate, preventing smaller pieces from burning while larger ones remain undercooked. You should start by selecting the right vegetables - root vegetables like carrots, sweet potatoes, parsnips, and beets are some of the ones to roast.

Other vegetables such as brussels sprouts, cauliflower, and broccoli also roast well, developing crisp edges and a rich flavour.

Bell peppers, onions and aubergine are also great options, adding variety to your dish.

When prepping your vegetables, aim for pieces that are about the same thickness - around half an inch for most.

Make sure to toss your vegetables in olive oil, just enough to coat them lightly.

Add salt, pepper, and your favorite herbs or spices - rosemary, thyme, smoked paprika, or garlic powder are great choices.

Then, spread the vegetables out on a baking sheet in a single layer with space between each piece.

You should roast them at a high temperature, around 220C, for 20 to 40 minutes depending on the vegetable.

Make sure to flip once halfway through for even browning.

Roasted vegetables are incredibly versatile, you can serve them as a side dish with grilled chicken or steak, put them into salads, or use them in wraps and sandwiches. They’re also perfect for pasta dishes or as a hearty topping for pizzas.

For convenience, you could make a big batch and store the leftovers for easy meal prep throughout the week.