1. Preheat the Oven: Start by preheating your oven to 425°F. Line a large baking sheet with parchment paper to prevent sticking and make cleanup a breeze.

2. Prepare the Vegetables: In a large bowl, combine the halved or quartered baby potatoes, sliced carrots, broccoli florets, chopped bell peppers, and sliced red onion.

3. Season the Vegetables: Drizzle the vegetables with olive oil and sprinkle with minced garlic, dried rosemary, dried thyme, salt, and black pepper. Toss everything together until the veggies are evenly coated with the seasoning.

4. Roast the Vegetables: Spread the seasoned vegetables in a single layer on the prepared baking sheet. Roast for 25-30 minutes, stirring halfway through, until the potatoes are tender and golden brown.

5. Optional Extras: During the last 5 minutes of roasting, you can sprinkle grated Parmesan cheese and a pinch of red pepper flakes over the vegetables for an extra burst of flavor.

6. Finish and Serve: Remove the roasted vegetables from the oven, drizzle with a touch of lemon juice or zest (if desired), and garnish with freshly chopped parsley. Serve warm and enjoy!