Enjoy a delightful medley of roasted vegetables, enhanced with the aromatic flavors of garlic and rosemary.
Preheat your oven to 400°F (200°C).
Ensure the oven is fully preheated for even cooking.
Wash and cut the potatoes into wedges, the bell peppers into strips, and the onions into thick slices.
Try to cut the vegetables into similar sizes for even roasting.
In a mixing bowl, combine the vegetables with olive oil, minced garlic, salt, and black pepper. Toss to coat evenly.
Use your hands to mix for better coating.
Spread the vegetables evenly in a baking dish and place the rosemary sprigs on top.
Avoid overcrowding the dish to allow proper roasting.
Roast in the preheated oven for 40-45 minutes, stirring halfway through, until the vegetables are tender and golden.
Check the vegetables at the 30-minute mark to prevent overcooking.
Serve the roasted vegetables warm, garnished with additional fresh rosemary if desired.
Serve immediately to enjoy the best texture and flavor.
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