This is such a great timed thread...as I type I have Brussel Sprouts and Cauliflower roasting...yum! Oh and I use Olive Oil and have never had a problem but I might give Peanut oil a try next time.

I love love love roasted vegetables.

I use the bottom portion of the large broiler pan that comes with American stove/ovens. The bottom pan of the pair is called a drip pan. It's intended for high heat and it's the largest flat pan I own allowing for the maximum amount of vegetables to be roasted in a nearly single layer.

Sometimes I line it with foil, usually I just make sure I have a generous amount of oil. I almost always use olive oil, and I roast at 425, probably because that's the temperature in the first roasting recipe I used. Without the foil, cleaning usually involves some soaking. However I prefer to deal with some cleanup as I think the vegetables are more likely to stick to the foil than to the bottom of this "drip pan". I check veggies after 10 minutes and stir/turn them. I rarely roast more than 15-20 minutes total.

I put longer cooking vegetables in it first and cook them partway, then add shorter cooking vegetables. And I pretty much roast any vegetable that's not targeted for a specific future meal.

I can't find the recipe anywhere, but I made roasted cabbage with shredded cabbage/carrots. I bought slaw mix and tossed that in a bowl with just a little oil and some soy sauce. I spread it out on the pan and roasted it (around) 375. I had to scrape and turn a few times, but it cooked pretty quickly, and was very good. I roasted in a glass pan, so even though I had some sticky parts, it was really good!

I find it roasts just fine without any oil at all, and it doesn't adhere very much to a glass pan. It tastes more boiled than roasted, but it's easier to make and doesn't fill the house with the smell of boiled cabbage. I set the oven at 400 for 35 minutes.

I mix in generous chunks of onion, which turns sweet.

My mum always used to make "brown cabbage" for Christmas. It is essentially cabbage and apple (grated) roasted slowly in the oven for quite a long time. It's so delicious!