1 large head of broccoli, cut into bite-sized florets
1 red bell pepper, seeded and chopped into large chunks
4 cloves garlic, finely minced
3 tablespoons extra virgin olive oil
1 teaspoon dried thyme
1 teaspoon dried rosemary
1/2 teaspoon salt, or to taste
1/4 teaspoon black pepper
1 tablespoon fresh parsley, chopped for garnish
Instructions
Start by preheating your oven to 400 degrees Fahrenheit. While the oven is warming up, wash all your vegetables thoroughly and pat them dry. Line a large rimmed baking sheet with parchment paper or a silicone mat to prevent sticking and to make cleanup much easier after your Christmas celebration.
Place the prepared potatoes, carrots, broccoli, and bell peppers into a large mixing bowl. Add the minced garlic, olive oil, dried thyme, rosemary, salt, and pepper over the top. Use your hands or a large spatula to toss everything together until every piece of vegetable is evenly coated with the oil and herb mixture.
Spread the seasoned vegetables out in a single layer on your prepared baking sheet. It is important not to overcrowd the pan, as the vegetables need space for the hot air to circulate so they can roast rather than steam. If your tray is too small, use two separate baking sheets to ensure they get those delicious crispy edges.
Place the tray in the center of the oven and roast for about 30 to 35 minutes. At the halfway mark, around 15 or 20 minutes in, use a spatula to gently toss and flip the vegetables so they brown evenly on all sides. The dish is done when the potatoes are fork-tender and the broccoli florets have slightly charred tips.
Remove the tray from the oven and let it sit for a minute. Transfer the vegetables to a festive serving bowl and sprinkle with the freshly chopped parsley for a final touch of holiday green. Serve warm alongside your favorite holiday roast.
