Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil.
In a large bowl, place prepared potatoes, onion, and bell peppers. Add salt, pepper, red pepper flakes, thyme, and oregano (rub the herbs and spices between your hand over the bowl); mix all together. Add walnut oil and sesame oil; mix well. Pour the vegetable mixture, in a single layer, onto the prepared baking sheet.
Rub cut end of the garlic heat in the oil mixture on the baking sheet and place on one end of the pan.
Bake the vegetables approximately 45 minutes, turning occasionally. You want the vegetables to begin to caramelize their sugars. The edges will start to turn brown.
After about 30 minutes, check the garlic as it should be slightly golden on top. If the garlic feels soft when you squeeze it and the cloves start to move out of the skins, it is done. Remove the garlic from the oven it this time (even it the vegetables are not quite done).
When the vegetables are finished cooking, remove from the oven. Squeeze the roasted garlic cloves out of their skins over the top of the vegetables. Drizzle with a little balsamic vinegar over the top of all the vegetables.
Place on a serving plate and serve.
* I also like to add Purple Peruvian Potatoes for a real eye-popping dish. When shopping for the different colored potatoes, try to pick out ones that are all the same size or close to it. Also, if possible, try to cut all the vegetables about the same size.
Oven Roasted Vegetables Recipe Recipe: https://whatscookingamerica.net/karencalanchini/roastedvegetables.htm