Roasted Veggie Platter

Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius).

Line two baking trays with heavy-duty aluminum foil, making sure to cover the entire surface.

Combine broccoli and cauliflower florets along with 2 tablespoons of olive oil in a large mixing container. Add 1 teaspoon of dried rosemary and 1 teaspoon of dried thyme to the mixture, seasoning with salt and pepper accordingly. Spread this mixture onto one of the prepared baking trays.

Add Brussels sprouts to the same large mixing container. Add 3 tablespoons of olive oil and season with salt and pepper, stirring well to combine the ingredients. Spread this mixture onto the other prepared baking tray.

Roast these vegetables in the preheated oven, gently stirring every 5 minutes, until broccoli and cauliflower are lightly browned and Brussels sprouts are dark brown, taking around 20 to 30 minutes.

Meanwhile, place sweet potatoes into the mixing container. Add 3 tablespoons of olive oil, along with the remaining 1 teaspoon of dried rosemary and 1 teaspoon of dried thyme. Season with salt and pepper, stirring to combine the ingredients well. Remove roasted vegetables from the oven and transfer them to a large disposable foil pan. Place sweet potatoes onto one of the foil-lined baking trays used prior.

Roast potatoes in the hot oven until they become tender, stirring every 5 minutes, for around 30 to 35 minutes. Remove roasted sweet potatoes and transfer them to the disposable foil pan.

Add yellow bell peppers and red bell peppers to the same large mixing container. Separate quarters of red onion into pieces and add them to the bowl, stirring well to coat all vegetables in oil remaining in the bowl. Transfer this mixture to the other foil-lined baking tray.

Roast peppers in the hot oven, stirring every 5 minutes, for 15 to 20 minutes. Transfer them to the disposable foil pan with the other cooked vegetables, stirring to mix everything together. Serve immediately or cover with foil for reheating later.