Depends on what sort of result you want.
If you want them roasted right through, caramelized brown, and all that, roasting at high temperature, you need most of all for them to fit neatly in the pan, with little or no clear space at the bottom, because those spaces allow serious scorching. Pick the pan by the size.
If you just want them plain-old roasted, and you want them a little firm on the outside (like when you roast potato wedges instead of frying them), roasting at medium-high temperature, you want them to have a little clear space to breathe in, or they'll steam. Use a sheet pan, unless you've got very little material.
Otherwise, the only rule is that the pan has to be ovenproof, which I assume is obvious. Sure, pans will vary somewhat in what results they give, but the main factors here are going to be spacing and temperature, not the pan.