Preheat your oven to 425°F (218°C) and line a large baking sheet with parchment paper.

Wash and cut the baby potatoes into halves or quarters. Slice the carrots, bell peppers, and red onion, and chop the broccoli into bite-sized florets.

In a mixing bowl, combine olive oil, minced garlic, dried rosemary, dried thyme, salt, and black pepper. Whisk until well blended.

Add the chopped vegetables to the bowl and toss gently to ensure even coating.

Spread the coated vegetables in a single layer on the baking sheet. Use a second sheet if necessary to prevent overcrowding.

Roast in the oven for 35–40 minutes, flipping halfway, until golden and fork-tender.

Sprinkle with fresh parsley and a squeeze of lemon juice or zest before serving.