3 large carrots, peeled and sliced into thick rounds
1 pound Brussels sprouts, trimmed and halved
1 red bell pepper, cut into large chunks
3 tablespoons olive oil
4 cloves garlic, minced
1 teaspoon dried rosemary
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon fresh parsley, chopped for garnish
Instructions
Start by preheating your oven to 400 degrees Fahrenheit. Line a large, rimmed baking sheet with parchment paper or a silicone mat to ensure the vegetables do not stick and to make cleanup much faster later on.
In a large mixing bowl, combine the halved potatoes, carrots, Brussels sprouts, and bell peppers. Drizzle the olive oil over the top, then add the minced garlic, dried rosemary, dried thyme, salt, and pepper. Toss everything together thoroughly until every piece of vegetable is evenly coated in the oil and herb mixture.
Spread the seasoned vegetables out onto your prepared baking sheet in a single layer. It is important not to crowd the pan, if the vegetables are piled on top of each other, they will steam instead of roast, and you will miss out on those delicious crispy edges.
Place the tray in the center of the oven and roast for about 30 to 35 minutes. Halfway through the cooking time, use a spatula to gently toss the vegetables so they brown evenly on all sides. They are done when the potatoes are fork-tender and the edges of the sprouts are golden and crisp.
Remove the tray from the oven and transfer the vegetables to a warm serving bowl. Sprinkle the fresh chopped parsley over the top for a bright finish before bringing them to your holiday table.
