Thanks. I know it's a bit silly of me. My Mom, DH's Mom, me up until now, always cooked the veg's under the meat. But it always seems to me that it all then tastes the same, like the meat, so what's the point of standing there paring all the different ones. So I want to see if I can better taste them this way. Thanks so much!

Aha. I get it. To a certain extent the whole idea of a sheet pan dinner is for the flavors to meld, and for the meat to flavor the vegetables. They get together somewhat like a stew, but with the method of a roast, with the sheet pan shape allowing everything to cook in its own way.

If you want the items to retain their flavors, there's no reason not to use separate pans if you have them. I have some 1/3 sized hotel pans that are perfect for doing that. You can also make pleats or separate pieces in the pan liner for the veg. Probably easiest with foil, but you can use bamboo skewers or toothpicks, horizontally woven through, if you don't have oven safe clips to hold pleats in parchment. Not that the flavors run all together that much if you cook them just like to like. Just an option. It just depends on what you want the final product to be.

I didn't think about pleats but I did each veg in its own row on the pan. I'm anxious to taste how they come out. Fresh Parsley, Sage, Rosemary & Thyme ... Hmmm someone should write a song LOL.

Late to this, and hope they came out well!

If I have veggies with varying cooking times, I add them to the pan at different times.

Well unfortunately they all cooked a lot quicker than I thought they would :-( I had the oven at 325° so I cooked them for the same length of time as the roast. Had I cooked them with the roast they probably would have been OK but I guess the dry heat doesn't take as long. We ate them anyway. The cabbage actually turned into charred crispy bits and they were actually very tasty! I may have made a new snack discovery LOL. But I think DH would be happier if I just do roast & veggies the old-fashioned way. But I tried! "You don't know if you don't try" has become my mantra.

I'm sorry the timing didn't work out.

I make crispy kale chips. Maybe I should try cabbage!

like carolb, everything goes in order of cooking times. Oven on to pre-heat, potatoes, beet, head of garlic, ...all hard roots get a 20 min head start, then radish, carrot rounds, parsnip, Brussels, sweet potato, 20 minutes later, broccoli, cauliflower, squash....beans, and things like asparagus just need 10 minutes usually...delicata squash cooks must faster than most others.

Just an example of various roots and veg I might use. Baby potatoes I leave whole, slightly larger I cut in half, cut side down to crisp, Bigger I quarter. Prepping the harder veg/roots first gets then in the oven and out of the way to prep the next.

I use parchment. As I'm prepping I toss in a bowl with a bit of olive oil.

If I had asparagus or beans in this pic, they would be last with the delicata and the baby rainbow carrots...

Sheet pan dinners are usually all on one tray spread out single layer with a quick cooking protein or two, also added in order of cooking time. Busy family weeknight meal all on one tray, easy clean-up....often served tray-to-the-table, help yourself style. Google image 'sheet pan dinners' and you will find hundreds of pics and recipes. link, HERE

I want to know about the oven-safe clips for parchment that Plllog mentioned.

CC, I wasn't talking about anything special. Just, like, all metal unpainted clips should be safe enough in the oven, especially if there isn't a spring, but there are a lot of clips one could clip paper with that would be a bad idea. I think unpainted mini=binder clips could work because they're easy to operate, but might be too heavy. I like the circle paperclips. Oven safe doesn't mean they won't get hot! Just won't taint your food. Toothpicks are fussier, but if they're not so pointy as to they poke holes in your fingers, they're probably the safest.

That's a good idea. Ordinary paper clips could work too, as long as you don't need to remove them while they're hot. I'm not sure I ever wanted to pleat parchment paper, but now I know I can. Pretty ingenious, Plllog.

What are clips for? The curly roll?. Started using sheets years ago from a restaurant supply. Put in another shelf in my pantry 5 inches. Holds two sizes, boxes, flat pack, and my food saver and rolls.

Similar to these from amazon.

I use roll, but I just fold the edges to size and that tames the curl. The clips or toothpicks are for making pleats in the parchment (pleats in foil stand by themselves if not over-handled). If you want to keep the juices from one thing from flavoring its neighbor, but it's not a big enough issue that it's worth fussing with a bunch of separate little pans, you can make pleats, little ridges between. The juices can still run around the sides, but the little ridge is generally sufficient. This is a quick and dirty solution. If it needs fussing over, it's not worth the bother, and separate pans would be simpler. I have big sheets with half inch sides, enameled, that fit on the rack supports of my oven. They're fab. I often put a few different veg on one. Sometimes, they want a little more privacy.

KAF had a big sale on their parchment sheets before Christmas so I stocked up. Parchment rolls take up less space and sometimes I just need a small piece, but can be frustrating. Martha Stewart said on one of her programs if you can't get a piece to stay unrolled to crumple it up then smooth it out. That really does work!