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Showerthought: my sheet pan veggies cook faster if I preheat the pan itself, not just the oven
I read this tip on a random cooking blog last week and figured it was nonsense, but I tried it with a batch of broccoli and carrots on Wednesday and they were done in 18 minutes instead of the usual 30. The trick is you stick the empty sheet pan in while the oven heats to 425, then toss the veggies on the hot pan with oil and they get that crispy edge right away. I always thought the oven temp was all that mattered, so this was a real surprise, and the total hands-on time for dinner dropped to maybe 10 minutes. Has anyone tried this with potatoes or denser stuff, and does it actually keep them from going mushy?
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