Roasting. It’s one of the oldest cooking methods in the book, and also one of the most simple. But don’t let it fool you. Roasting is almost magical in its ability to transform a wide variety of ingredients, tenderizing them while taming raw notes and deepening flavors — courtesy of the Maillard reaction — to rich, almost earthy caramelization.

And roasting is a cook’s best friend. Most cooking methods, such as steaming and sautéing, grilling, and boiling, require almost constant supervision or action. But with roasting, the ingredients are simply arranged in a roasting or rimmed sheet pan so the oven can work its magic.

The method is particularly well-suited for root vegetables, winter squash, and so much of the produce coming into season now that fall is just around the corner. Check out these tips, tricks and easy recipes.