Sheet Pan Roasting: Maximum Surface Contact

Ottolenghi Simple's sheet pan approach is not merely a convenience technique — it documents the specific conditions required for oven-roasting to produce the Maillard browning and caramelisation that makes roasted vegetables worth eating rather than merely cooked. The principle: maximum surface area in contact with a hot pan, minimum crowding, maximum oven temperature.

Roasting vegetables on a sheet pan at high temperature (220–230°C) with enough space between pieces for hot air circulation, producing caramelisation and browning rather than steaming.

• Middle Eastern roasted vegetable tradition (same high-heat, browning-first philosophy), French légumes rôtis (same technique in French classical cooking), Indian roasted spiced vegetables (same high-h