Preheat your oven to 400°F (200°C) to ensure it's hot and ready for roasting. In a large bowl, combine the halved baby potatoes and 2-inch carrot pieces. Add 2.5 tablespoons of olive oil, finely chopped fresh thyme and rosemary, salt, and freshly ground black pepper. Toss everything together thoroughly until the vegetables are well coated with the oil and seasonings. I always make sure each piece is coated, as this creates a more even roast and better flavor.

Spread the seasoned potatoes and carrots in a single layer on a large baking sheet. This single layer is crucial for proper roasting and browning, preventing steaming. Place the baking sheet into the preheated oven and roast for 20 minutes. While the root vegetables are roasting, prepare the zucchini by cutting it into half-moons. In a separate bowl, toss the zucchini with the remaining 1/2 tablespoon of olive oil and a pinch of salt. I find salting zucchini just before roasting helps draw out a little moisture and enhances its flavor.

After the initial 20 minutes, carefully remove the baking sheet from the oven. Add the seasoned zucchini and minced garlic to the sheet with the roasted potatoes and carrots. Toss all the vegetables together gently to ensure everything is evenly distributed. Return the baking sheet to the oven and continue to roast for another 20 minutes, or until all the vegetables are tender and slightly caramelized. Make sure the garlic doesn't burn, it should be fragrant and lightly golden.