For the deepest browning and best flavor, roast vegetables on a bare, oiled tray;

[elleng]

use foil if you want easier cleanup, and save the parchment for cookies.

[CousinIT]

1. What oil and seasoning do you use?

I’m particularly interested in a low sodium version.

[elleng]

2. NONE!!!!

Here's analysis:

https://www.seriouseats.com/roast-vegetable-tray-lining-tip-11802187?

[sir pball]

3. Protip, preheat your pan.

Put the empty pan in the oven for 15 minutes while you prep the vegetables. The preheated pan will turbocharge the roasting, the same way a preheated sauté pan will perform much better.

[Raven123]

4. Thanks

[flying_wahini]

5. I chop all my veggies and coat with an olive oil and salt and pepper.

Roast them fast and hot. Pull out and flip half way to brown all over.
And throw a parsnip or two in the mix.

[elleng]

6. I really should do parsnip some day.

[LastDemocratInSC]

7. I tried it once but it just made me cough a lot.

No buzz at all.