Preheat your oven to 200°C (390°F) and line your baking sheet with parchment paper or a silicone mat for easy cleanup.
Chop the root vegetables into even-sized pieces, about 1-inch cubes, ensuring they cook uniformly and develop that beautiful caramelization.
Halve the Brussels sprouts and prepare the red bell peppers by slicing into strips; set aside.
In a large mixing bowl, toss all the vegetables with olive oil, chopped thyme and rosemary, salt, and pepper until everything is evenly coated and fragrant.
Spread the seasoned vegetables out on the prepared baking sheet in a single layer, making sure not to overcrowd the pan — this helps them roast rather than steam.
Roast the vegetables in the oven for 25-30 minutes, flipping them halfway through with tongs, until the edges are golden and slightly caramelized, filling your kitchen with a warm, smoky aroma.
Check for doneness by piercing a piece of vegetable with a fork; it should be tender and caramelized on the edges.
Once roasted, remove the tray from the oven and drizzle with lemon juice or balsamic vinegar to brighten and balance the smoky flavors.
Give everything a gentle toss to distribute the acidity evenly, then let the vegetables rest for a few minutes to allow flavors to mingle.
Serve the vegetables warm on a platter, garnished with extra herbs if desired, and enjoy their tender, caramelized, and smoky goodness.
