Roasting Vegetables on a Sheet Pan

Cut vegetables into even pieces and toss them with enough oil to coat, plus salt. Spread them on a sheet pan with space between each piece; crowded vegetables steam and go soft. Use two pans if you have to. Roast at 220°C. Put hard roots in first and add quick-cooking ones like broccoli or asparagus 15 minutes later. Turn them once, when the undersides are browned. Lining the pan with parchment helps cleanup but slows browning, so go bare metal when you want color.