Roasting vegetables draws out a rich, caramelized flavor, turning the insides of veggies tender and lending a mouth-wateringly crispy texture to their outsides.

To achieve optimal results, consider oiling your veggies after roasting — not before — to avoid masking subtle flavors and aromas that vegetables release when roasted.

In an interview with Food & Wine, chef Nick Balla revealed that since oil brings its own flavor, removing it from the equation allows veggies to shine fully on their own.

Additionally, dry roasting will help your vegetables crisp up more and allow the fats and any herbs or spices to absorb better into your veggies when you add them.

For anyone worried about sticking, Balla suggests using glass or cast iron. You can also opt for the reliable sheet pan and line it with parchment paper or aluminum foil.