Preheat your oven to 425°F.
In a large mixing bowl, combine the halved baby potatoes, sliced carrots, chopped bell peppers, and red onion.
In a small bowl, whisk together the olive oil, minced garlic, Italian herbs, salt, and black pepper.
Pour the olive oil mixture over the vegetables and toss until everything is evenly coated.
Spread the vegetables in a single layer on a large baking sheet.
Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and golden brown, stirring halfway through for even cooking.
Remove from the oven and garnish with fresh parsley before serving.