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

In a large mixing bowl, combine the diced potatoes, sliced carrots, and zucchini. Drizzle with olive oil, then add minced garlic, dried thyme, dried rosemary, salt, and pepper. Toss until the vegetables are thoroughly coated.

Spread the herb-coated vegetable mixture evenly in a single layer on the prepared baking sheet.

Place the baking sheet in the preheated oven and roast the vegetables for 25–30 minutes, stirring halfway through.

Remove from oven, garnish with freshly chopped parsley, and serve warm.