Now that the weather is cooling off, it seems like I am roasting vegetables all the time: squash, cauliflower, sweet potatoes, eggplant, etc. And because I love roasted vegetables generally, my Chicago Metallic sheet pans may very well be my most-used piece of kitchen equipment.
They're solid and well made, so that they don't warp even at high temperatures. Things brown really well, and they're not tough to clean. I've had mine for over 5 years, and they have held up very well. They're not non-stick, so they do get a little black around the edges, but I view this patina as adding character.
They are also great for baking cookies and sheet cakes. If you're looking for a great pan, pick up a couple of these!