I am trying to get properly browned broccoli and carrots, but I often pull out a tray that is tender and damp rather than roasted.
The obvious issue may be crowding. I usually put enough vegetables on one tray to feed four people, and by ten minutes in there is visible moisture. They are not piled up, but there is not much bare metal either.
I have had better results with a hotter oven, preheating the sheet pan and using two trays. The annoying part is that two trays seem to slow each other down in my oven unless I rotate them, so dinner becomes tray management.
I also usually salt before roasting. I have read conflicting advice on whether that pulls out enough water to hurt browning or whether the effect is trivial compared with crowding and oven temperature.
If I change one thing first, I am guessing it should be more space rather than obsessing over when the salt goes on. Is that basically right?