Preheat the Oven:
Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy cleanup.
Prepare the Veggies:
Wash and prep all the vegetables. Cut the potatoes, zucchini, bell peppers, carrots, and onion into similar-sized pieces so they cook evenly. If using broccoli, separate it into florets.
Season the Vegetables:
In a large bowl, toss all the veggies with olive oil, garlic powder, thyme, rosemary, paprika (if using), salt, and pepper. Make sure the vegetables are evenly coated with the olive oil and seasonings. For an extra touch of flavor, drizzle with balsamic vinegar and honey or maple syrup. Toss again.
Roast the Veggies:
Spread the seasoned vegetables in a single layer on the prepared baking sheet. Avoid overcrowding, so the veggies roast properly and get crispy. Roast in the oven for about 25-30 minutes, tossing halfway through, until the vegetables are tender and lightly caramelized. You can add the cherry tomatoes in the last 10 minutes to prevent them from overcooking.
Serve:
Once the vegetables are golden brown and roasted to perfection, remove them from the oven. Garnish with fresh herbs like parsley or basil, if desired.
Optional Variations:
Add Protein: To make this a more substantial meal, add chickpeas, roasted chicken, or tofu to the veggie mix before roasting.
Grains or Pasta: Serve over a bed of quinoa, rice, or pasta to create a complete meal.
