Got an old baking sheet that is all blackened and battered from overuse? Don't throw it out just yet -- this is exactly what you need for perfect roasted vegies in the oven, says The Kitchn. And there's the added advantage of not having to thoroughly clean them each time either.
As The Kitchn explains:
For the past few years, I've been using my two most stained, blackened baking sheet whenever I have to roast vegetables because I noticed that the vegetables seemed to roast faster, with more deeply browned edges, than those I roasted on clean, shiny half sheet pans or on pans lined with parchment paper.
Author Anjali Prasertong goes on to add that after roasting, she just scrapes off any baked-on bits and gives it a quick scrub.