Position a rack in the center. Preheat to 200 °C / 400 °F. A hot oven jump‑starts browning before moisture seeps out.

Line a large baking sheet with parchment paper. Parchment reflects heat gently, preventing scorch and making transfer effortless later. If you prefer a firmer crust, use unlined metal, but oil it well.

Dice potatoes to 2 cm cubes.

Slice carrots on the diagonal so pieces mimic potato size.

Halve zucchini lengthwise and cut into 2 cm half‑moons.

Uniform pieces guarantee those hallmark golden brown edges arrive at the same moment the centers turn creamy.

Add vegetables to a large bowl. Pour olive oil over top. Toss until the vegetables glisten; fat helps dry herbs stick and drives surface temperature higher.

Sprinkle rosemary, thyme, garlic powder, salt, pepper, and minced garlic. Stir to ensure vegetables are evenly coated. This is when aromas first bloom.

Tip contents onto the pan. Use a spatula to spread the vegetables so no two overlap; you want vegetables in a single layer. Overcrowding traps steam, sabotaging texture.

Slide the tray into the hot oven. Roast for 20 minutes. At this point, the potatoes will be turning opaque and carrots softening.

Remove the tray, flip everything with a sturdy spatula, and return it to the oven. Roast another 15–20 minutes. By the end, you’ll see blistered edges and faint char on carrot tips—an unmistakable cue that flavors have deepened and vegetables are tender.

Taste, adding a last pinch of salt. Transfer to a platter. Invite diners to inhale before digging in—those volatile oils from the herbs and garlic vanish quickly, so enjoy the first burst together. Warm and enjoy your garlic herb roasted vegetables as is, or drizzle with lemon for brightness.