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

In a mixing bowl, combine diced potatoes, sliced carrots, and zucchini. Drizzle with olive oil and add minced garlic, dried thyme, dried rosemary, salt, and pepper. Toss thoroughly to coat.

Transfer the seasoned vegetables to the prepared baking sheet in a single layer.

Roast in the preheated oven for 25-30 minutes, stirring halfway through until fork-tender and golden-brown.

Remove from the oven, sprinkle with chopped parsley, and serve warm.