Follow these simple steps to create a perfect batch of roasted carrots and zucchini:

1. Preheat the Oven: Begin by preheating your oven to 400°F (200°C).
2. Prepare the Potatoes and Carrots: In a large bowl, mix the halved baby potatoes and 2-inch carrot pieces with 2.5 tablespoons of olive oil, minced thyme, minced rosemary, salt, and black pepper. Ensure that the vegetables are evenly coated with the oil and herbs.
3. Initial Roasting: Spread the potato and carrot mixture evenly on a baking sheet. Roast in the preheated oven for 20 minutes. This step allows the potatoes and carrots to start cooking and develop a flavorful base.
4. Prepare the Zucchini: While the potatoes and carrots are roasting, toss the zucchini pieces with the remaining 0.5 tablespoon of olive oil and a pinch of salt in a separate bowl.
5. Combine the Vegetables: After the initial 20 minutes of roasting, add the prepared zucchini to the baking sheet with the potatoes and carrots. Sprinkle the minced garlic over the vegetables.
6. Final Roasting: Toss all the vegetables well to combine, ensuring the garlic is evenly distributed. Spread the mixture evenly on the baking sheet and return it to the oven for an additional 20 minutes. Roast until the vegetables are tender and slightly browned.
7. Serve and Enjoy: Once done, remove the baking sheet from the oven and serve the roasted vegetables warm. Enjoy the savory and aromatic flavors that complement any main dish perfectly.