Cooking a batch of roasted vegetables isn't exactly hard, but it is tricky to get them tasting as if they have been made by a professional.
But now one cookbook author has revealed the secret to getting them perfectly, evenly roasted every single time.
The key to great roasted veg is to make sure the oven and the fat you cook your vegetables in is as hot as possible.
So it's very important where you place your roasting tray in the oven.
To ensure the outside of your vegetables is beautifully charred while the insides remain deliciously soft, you should place your tray on the bottom of the oven, according to New York and San Diego-based food writer Carolynn Carreno in her book Bowls of Plenty.