Seasonal vegetables shine in these simple yet enticing recipes.

Using a sheet pan as the primary vessel in recipes is an efficient way to cook, says Brooklyn-based recipe developer Ali Slagle. While the pan is in the oven, you can prep the dressing and any raw produce, she explains. “The idea is essentially that you're using the sheet pan as the mixing bowl for salad—after roasting, you toss in the fresh ingredients and dressing,” says Slagle. 
Here, three sheet-pan salads that celebrate seasonal ingredients like broccoli, fennel, and beets.
Photography by Robert Bredvad. Food styling by Suzanne Lenzer.