Logistical advice for roasting lots of vegetables for a dinner party

I am roasting broccoli and Brussels sprouts for a dinner party. I roast them at 400 F in the oven for 30 mins.

The quantity of vegetables comes out to 6 sheet pans worth, but my oven can only fit 4 sheet pans at once (two on top rack and two on bottom rack). What is the best option here? Should I just let some of the vegetables cool while I cook the others? Or reheat them later?

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