Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

In a large mixing bowl, combine diced potatoes, sliced carrots, and zucchini. Drizzle with olive oil and sprinkle in the minced garlic, dried thyme, dried rosemary, salt, and pepper. Toss until well-coated.

Spread the vegetable mixture onto the prepared baking sheet in a single layer for even roasting.

Roast for 25-30 minutes, stirring halfway through to promote even browning. They are done when tender with golden-brown edges.

Remove from the oven, allow to cool slightly, and garnish with freshly chopped parsley before serving.