The Best Sheet Pan For Roasting Vegetables: Top 7 Options For 2021

Vegetables on a baking tray.

One of the best ways to prepare vegetables, if you want something with a little more flavor than steaming them, is to roast them.

Today, we’ve got a selection of the best sheet pans that can help you achieve this with minimum effort and maximum reward.

If you’re impatient for the main event, here’s a quick snapshot of our 3 overall picks:

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Our #1 PickNordic Ware Natural Aluminum Baker’s Sheet

Our overall favorite if you’re looking to roast up some vegetables is this all-aluminum half-sheet pan from the highly reputable Nordic Ware. From roasting to baking, you’ll get a versatile and non-stick pan that’s a cinch to clean up, too.


Runner-Up: USA Bakeware Half-Sheet Pan

An all-American classic half-sheet pan with a sleek non-stick coating and coming in a range of different configurations, air circulation is outstanding. This is a multipurpose pan at a keen price worthy of a place in any kitchen.


Also Great: TeamFar Cookie Sheet

Although marketed as a cookie sheet, you’ll be able to cook far more than sweet treats. If you want to roast up some veg, this stainless steel pan is tailor-made and it’s a cakewalk to clean into the bargain.



Before we launch into our main reviews, we’ve got a few simple pieces of guidance to help you on the buying trail…

See Aslo: 

I. Sheet Pan For Roasting Vegetables Buying Guide


Before we showcase the best roasting pans if you’re looking to add some delicious veggies to your meals, we’ll give you a rundown on what to look for when you’re buying a sheet pan.

These are obviously very simple pieces of equipment but there are a few pointers to keep in mind which can simplify your buying decision and also ensure you get the most suitable pan for your needs.

  • Materials: Aluminum is the best option if your primary objective is superior heat conduction. This is the way heat is transmitted to your food through direct contact. An aluminum pan will heat up very quickly and also cool rapidly so your food starts cooking the moment if enters the oven and then stops as soon as you remove it. Aluminum is also remarkably durable and probably the most affordable option, too. Some pans come in aluminized steel – think stainless steel sandwiched between aluminum – but overall cooking results are less even.
  • Size: A standardized half-sheet is 18 x 13 inches but not every pan you look at it will measure up precisely. The most important thing with size is to check the pan will fit neatly into your oven. A small difference in dimensions is not going to affect the way your food is cooked but will render it a wasted purchase if it won’t fit inside your cooker.
  • Coating: Non-stick coating polarizes opinion. Clearly, the principle is sound and should lead to a stress-free clean-up. The problem is, many cheaper coatings tend to come away and are not particularly effective in the first place. The other drawback is that non-stick trays tend to be darker in color. This means that more heat is absorbed and radiated so you’ll get darker baked goods, something you might not always want. There’s no right or wrong answer with coating so stick with an uncoated pan if you’re a purist or choose very carefully indeed if you want the convenience of a non-stick sheet. You should also check closely if you’re considering a non-stick pan that there’s no PFOA, PTFE, or BPA.
  • Edges: Rolled edges are undoubtedly the superior option. These reinforce around the rim and dramatically reduce the chance of your pan warping when heated. It’s the sudden changes in temperature combined with poor edging that causes many cheaper pans to warp. Some we tested were prone to this so we made sure to alert you to this.
  • Thickness: The lower the indicated gauge, the thicker the pan. Generally thicker sheets give better end results and they’ll also last longer for the double-win. Look for overall build quality along with thickness and pay attention to that gauge remembering that the lower the better!
  • Consider a Rack: By making a modest investment in a wire rack that slots inside your pan, you’ll be able to layer ingredients nicely and this also helps when you want to cool your dishes down. By using parchment paper or aluminum foil, you can also make clean-up much easier.
  • Cleaning: Thinking of cleaning, check to see whether the pan you’re considering is considered dishwasher-friendly. Our own advice is to wash them by hand and you can mitigate any messy clean-up by using plenty of parchment paper.

II. Top 7 Best Sheet Pans For Roasting Vegetables

1) Nordic Ware Natural Aluminum Baker’s Sheet


For an aluminum sheet pan from a kitchenware legend, this Nordic Ware half-sheet is constructed from pure aluminum that’s built to stay the distance. Galvanized steel ridges complete a robust sheet pan that will never rust out or wear through.

Measuring up at 16 ½ x 11 1/3 x 1 inch inside, you’ll have more than enough space for whatever you want to roast, bake or toast from vegetables through to cookies.

If you fancy a change from roasting veggies and want to turn your hand to baking a cake, the aluminum conducts heat brilliantly to optimize rising while the steel rim puts paid to warping that can leave your pan and cake ruined.


  • Multiple Options: Choose from half-sheet or quarter-sheet pans and single or double packs
  • Durability: Rust-free aluminum for performance and longevity combined
  • Multipurpose: Bake, roast, toast or warm with a single versatile sheet pan


  • No dishwasher friendly so stick to hand washing for best results

2) USA Bakeware Half-Sheet Pan


As the name makes abundantly clear, this all-American product is another versatile performer whether you want to roast up a batch of vegetables or get busy with some baking.

A corrugated surface helps optimize airflow leading to perfect cakes and cookies every time.

You can choose from a range of half-sheet options including the pan we tested, a baking rack, lidded pin or set with a baking mat. If you want even better value, opt for the 2-pack.

The heavy-duty aluminized steel comes backed by a lifetime guarantee and the non-stick coating is free of all known contaminants so you can cook with a clear conscience.


  • First-Rate Air Circulation: Perfect for baking thanks to the way air pushes around
  • Safe and Non-Stick: Silicone coating with no BPA, PFOA or PTFE giving you a non-stick experience with no nagging health concerns
  • US-Made: Designed and constructed in the US from a brand you can trust


  • Pan prone to warping if you broil on a regular basis so think closely about intended usage

3) TeamFar Cookie Sheet


If you’re hunting for a refreshing alternative to aluminum cookware, this stainless cookie sheet makes a perfect aid for baking and roasting. The non-stick surface is free of all potential toxic material and you can clean by hand or in the dishwasher.

Although stamped 18/0, in our opinion these sheets are probably a little thinner but still make a great and highly versatile sheet pan at a pretty reasonable price-point.

If you plan to bake at high temperatures, expect a little temporary warping and, for this reason, you’re probably better off avoiding juicier food as you might experience a little seepage and spillage.


  • Exceptional Build Quality: Made from non-toxic magnetic stainless steel with a mirrored finish
  • Super-Simple Clean-Up: Deep sides mean all the food stays in the pan and renders cleaning up a breeze
  • Multifunctional: Mixed use from a single pan so perfect if storage space in your kitchen is at a premium


  • Tend to warp at high temperatures although they will spring back into shape

4) Vollrath Half-Size Sheet Pan


If you’re looking for a taste of the professional bakery in your home kitchen, this rugged 13-gauge aluminum sheet pan is just the ticket.

You can choose from a single pan, a 3-pack or 12-pack depending on your needs, and the stackable design is a winner if you’re struggling for storage space.

You’ll get crisp and even baking with the pale color specifically chosen to stop your baked goods overbrowning. Heat conduction is first-rate and durability is also pretty much unbeatable.

The only real downside is that you’ll need to clean this sheet pan by hand but that’s hardly a deal-breaker and the mess from your cooking will slide off without too much elbow grease.


  • Professional Grade: 13-gauge aluminum much heavier-duty than most home cookware
  • Space-Saving: Stackable design that fits neatly into baker’s racks
  • Super-Conductive: Material conducts heat optimally for baking


  • Not good for use in the dishwasher so stick to sanitizing and hand washing to avoid spoiling the sheet pan

5) Chicago Metallic Uncoated Jelly Roll Pan


If you’re looking for a large single-sheet pan equally good for baking cookies and cakes, jelly rolls, roasting heaps of veggies or even racking up a whole meal, this Chicago classic is a home run.

We went for the 16 ¾ x 12 x 1 inch pan. There is a pair of smaller alternatives at 12 ¼ x 8 ¼ x 1 inch or 15 ¾ x 13 ¾ x 1 inch if you need something slightly smaller.

Uncoated, you won’t need to worry about the potential dangers of some non-stick pans although you’d be well advised to use parchment paper to avoid a mess of food that needs scrubbing off. Technically dishwasher-friendly, you’re well advised to hand wash this sheet pan instead.


  • Substantial Single Sheet: Expansive cooking area that works well for jelly rolls or cookies and also serves a turn for full platters of roasted veg
  • Uncoated Surface: Going the traditional route, you’ll get no coating at all on the surface of this pan
  • Dishwasher-Friendly: You can pop this in the dishwasher but the manufacturer recommends hand washing


  • Some issues reported with oxidization although this was not something we experienced during our testing

6) Focus FoodService Half-Sheet Pan


Another commercial-grade half-sheet pan at a bargain price point, choose from a 2-pack or 3-pack if you want even better value than ever.

The triple-tiered construction brings together performance and durability and makes sure anything you bake comes out perfectly done – as long as you follow the recipe closely, of course!

A couple of disgruntled users have moaned about this sheet pan discoloring over time. This minor niggle aside, opinion is overwhelmingly positive and this half-sheet pan certainly gets our seal of approval.


  • Great Value: Hard-hitting performance with a rock-bottom price for the double win
  • Innovative Use of Materials: 3-layer construction with aluminum alloy and carbon steel with reinforced wire underneath
  • Heat Distribution: Concave bottom gives you even baking results every time


  • Some complaints about discoloration

7) Calphalon Roasting Rack


Last but by no means least, if you appreciate the finer things in life and you have deep pockets, this Calphalon roasting rack is a true asset to any kitchen.

With 2 layers of stainless steel on either side of an aluminum core, you’ll get extreme durability along with rack perfect for air circulation and slipping in the oven or up on top of the stove.

Non-stick and suitable for use with any kind of utensils, this is a truly versatile and practically maintenance-free roasting rack. Whether you want to roast a large batch of vegetables or a full turkey, you won’t regret investing in this rack which comes guaranteed for life.


  • Brand Heritage: Calphalon is a name you can trust in the kitchen
  • Build Quality: Aluminum combined with stainless steel for the best of both worlds
  • Size: Roasting rack substantial enough to hold a 25-pound chicken or turkey


  • Extremely expensive but, we would argue, still excellent overall value

III. What Are Great Kinds of Vegetables For Roasting?


The best news of all is that almost any type of vegetable responds well to roasting. As you’ll see next and as just about any guide will back up, the process is a simple 5-step procedure with very little room to mess things up.

The key to effectively roasting veggies is to group them according to cooking times.

Shorter Cooking Time of 20-25 minutes at 425 degrees Fahrenheit:

Brassica Flowers and Brassica Buds: Don’t be confused by this name. What we’re talking about here is Brussels spouts and broccoli along with cauliflower. All these veg will come up delightfully brown and crisp within as little as 20 minutes. As with all cooking, don’t be afraid to tweak timings if you prefer them a little more browned. Leave them in for 5 more minutes and you’ll be ready to roll!

Mushrooms: From porcini and Portobello mushrooms through to chanterelles and shitakes, softer mushrooms also only require 20-25 minutes for optimum roasting.

Longer Cooking Time of 45 minutes at 425 degrees Fahrenheit:

  • Alliums: Garlic and onions along with shallot and leeks all take a little longer in the oven. Go for the same high temperature but leave them in for fully 45 minutes for best results. With onions, take the skin off if you like once they’re roasted and add further seasoning. If you like the browned effect, leave that skin on and enjoy!
  • Roots and Tubers: From potatoes and parsnips through to carrots, beets and yams, hard tubers and root vegetables also call for a little longer in the oven. The result will be super-succulent veggies even your kids will be crying out for more of. And that can only be a good thing!
  • Squashes: Pumpkin and butternut are perhaps the better-known types of squash. If you want to get a little more exotic, go for some kabocha, acorn or delicata. Again, with squashes, you’ll need to give them a little longer but we can promise you it will be worth the wait!

Don’t be remotely afraid to get creative. We haven’t yet encountered a vegetable that doesn’t respond well to a quick half-hour in the sheet pan at high temperature so if your favorites are not on our list, don’t worry and give them a try anyway!


Here’s that remarkably straightforward 5-step procedure we mentioned. Follow this advice and you’ll end up with supremely tasting side to your meat and potatoes or you can go for the healthy option and eat them alone with some tasty ciabatta bread.

IV. How To Roast Vegetables

  • Pick Your Vegetables: Since all your vegetable are likely to roast at slightly different speeds, you need to organize them according to groups. Mushrooms, broccoli and cabbage should be set on one side since they’ll take perhaps 25 minutes to roast properly. Next, onions, potatoes, carrots and parsnips will require more like 45 minutes so group these apart. Use two trays so you won’t need to mess around when you’re cooking with the slower and quicker cooking food segregated by tray.
  • Prepare Your Vegetables: Since you obviously want your veggies to cook evenly and consistently, it pays to cut them all into vaguely similar shapes and sized. With your prep done, it’s time to layer them on your baking sheet…
  • Arrange and Season Your Vegetables: While it might be tempting to cram as much as you physically can into your pan, this is a bad move. You can certainly fill the sheet up but avoid stacking the veg as this will lead to uneven cooking. Use parchment paper to avoid a shocking mess all over your sheet pan. Make sure all your veggies are in full contact with the pan. You can season heavy-handedly with olive oil. Not only is this a healthy option but you’ll also find it helps the heat transfer through to the bottom of the pan. Sprinkle a little salt over the veggies to taste.
  • Pop Your Vegetables in The Oven: Cook the first tray of root vegetables for for 20 minutes at 425 degrees Fahrenheit on the lower shelf of your oven. At the midway point, it’s a smart move to flip the vegetables. Add the second tray of mushrooms and brassicas since, as we outlined, they take only half the time to cook.
  • Finish and Serve: Peel the skin off onions and add a little salt, olive oil and lemon juice along with any herbs of your choice before serving up the perfect accompaniment to any cut of meat.

V. The Benefits of Roasting Vegetables

When it comes to the right way to consume vegetables, you’ll find that there’s no single correct choice. Boiling, steaming, air frying, and roasting will all be on the list of how to do it properly, but in our experience, roasting them has the most number of benefits, both in terms of health and taste. 

Now that you have a good idea of which sheet pan would be the right fit for you when it comes to roasting vegetables, let’s circle back and talk about why exactly you should invest in one of them. There are a lot of benefits that come with consuming roasted vegetables, and adding these to your regular diet can help you see changes in a matter of a few days. 


For the purpose of this point, let’s talk about some examples of vegetables that, let’s face it, are not everyone’s favorite. When you think about broccoli or brussel sprouts, would you rather have a boiled, soggy, tasteless version of it? Or would you rather roast them and get a crisp, flavorful texture that might just make them enjoyable? 

Texture is an important part of how any food feels in your mouth. Your favorite pizza or pasta will feel completely wrong if the texture isn’t what you expected it to be. Roasting vegetables gives them that slightly burnt, crisp texture that will make you enjoy them a lot more. 


There are some studies that show that boiling vegetables at extremely high temperatures can cause some loss in nutrition. Nutrients might also be lost in the water when you boil or steam vegetables. However, these issues won’t come up when you’re roasting vegetables. 

Another health benefit is the fiber that you get from vegetables. For healthy bowel movements, it’s suggested that you get the right amount of fiber in your diet every day. Vegetables like carrots, cruciferous vegetables, and green beans are excellent sources of it. 

However, high temperatures might cause the fibers in these foods to break down, which means that they will no longer serve your body in the way that you hoped for. These health reasons are just more reasons why you should roast your vegetables before consuming them.

VI. Conclusion

We very much hope you’re now fully equipped to introduce some roasted vegetables into your diet.

If your kids are reluctant to eat their veggies, the taste sensation of roasting is a better way forward than watching them hold their noses as they eat sprouts like they’re poison!

As long as you take a little time to avoid buying cheap and poor quality sheet pans that will warp and end up in the bin after a week or two, the best trays will give you plenty of faithful service, all the more so if you always remember to use parchment paper or aluminum foil.

Whether or not the tray you choose suggests it’s safe to pop in the dishwasher, you’re much better advised to clean them by hand if you want them to stay the distance.

We hope that this buying guide has helped you make an informed decision about the best sheet pan for roasting vegetables! Eating healthy doesn’t have to be a punishment, and can be quite a tasty alternative to junk food. 

Come back soon as we move from the kitchen to the bedroom… We’re in the process of testing a bunch of mattresses and pillows to give you the best night’s sleep after a meal packed with roasted veggies! 

We have a number of articles, buying guides, and product reviews on our website that will help you in and around your home in a number of ways. Feel free to check them out before you go!

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