BACON: Preheat the oven to 400 degrees F. Generously spray (with nonstick cooking spray) a very large sheet pan. Lay out 10 slices of bacon. Place in the oven and bake for 10-15 minutes or until bacon is at desired crispiness. Remove from the oven and using a metal spatula, transfer the bacon to a paper-towel lined plate. Set aside. Once the bacon has cooled off a bit, coarsely chop it and set aside.
VEGGIES: Meanwhile, wash and prepare the veggies. Chop the red potatoes, peppers, and onion and then place the prepared veggies on the same sheet pan you used to cook the bacon on (don't discard the bacon grease!). Add the melted butter, salt, garlic powder, pepper, chili powder, paprika, cumin, and dried parsley. Toss well to ensure all the veggies are well coated and tossed in seasonings. Spread out the veggies so they aren't overlapping (this will cause veggies to steam not roast)
BAKE: Bake for 15 minutes, toss the veggies with a metal spatula. Return to the oven for 15 more minutes. Remove and toss again. Return, once more for 5-10 minutes or until veggies are crisp tender.
ENJOY: Remove from the oven. Sprinkle with a little more salt and pepper before serving if needed. Add the chopped bacon on top and, if desired, freshly chopped parsley. Enjoy hot!