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

In a mixing bowl, combine diced Yukon Gold potatoes, sliced carrots, and chopped zucchini. Add olive oil, minced garlic, dried thyme, dried rosemary, salt, and pepper, then toss to coat.

Spread the vegetable mixture in a single layer on the prepared baking sheet.

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

Remove from the oven, let cool slightly, and garnish with fresh parsley before serving.