The unassuming sheet pan is a cook’s hero—modestly taking over the chore of preparing all manner of veggies when you’re in a time crunch or just feeling the need for a break. The sheet pan will become your kitchen workhorse, so invest in a good one with solid construction. After some research, I purchased a pair from Chicago Metallic that promised to distribute heat evenly and resist buckling. They do.

So with pan in hand, preheat the oven to 425 degrees. Cut veggies into evenly sized pieces, toss with good olive oil and salt + pepper, spread over the pan in an even layer, and let your oven do the rest! Twenty or so minutes is usually all the time it takes—flipping halfway through—to coax out the savory sweet goodness of spring onions, sheshito peppers, potatoes, tomatoes, carrots, mushrooms, the list goes on!