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Preheat your oven to 425°F (218°C). Line a large baking sheet with parchment paper.
Wash and cut all vegetables. Halve or quarter potatoes to uniform size, slice carrots and peppers, and chop onions and broccoli into similar bite-sized pieces.
In a large mixing bowl, combine olive oil, garlic, rosemary, thyme, salt, and pepper.
Add the chopped potatoes and vegetables to the bowl and toss until all pieces are well coated in the oil and seasoning mixture.
Spread the seasoned vegetables in a single layer on the prepared baking sheet. Use two sheets if necessary to avoid overcrowding.
Bake for 35–40 minutes, flipping halfway through, until potatoes are golden and fork-tender, and veggies are lightly crisped.
Remove from oven and garnish with fresh parsley and lemon juice or zest. Add optional parmesan or red pepper flakes if desired. Serve hot.