Step 1: Preheat and Prepare the Baking Sheet

1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it with olive oil to prevent sticking.
2. Prepare your vegetables: Halve the baby potatoes, slice the carrots into rounds, and cut the zucchini into thick half-moons.

Step 2: Season the Vegetables

1. In a large mixing bowl, combine the potatoes, carrots, and zucchini. Drizzle with olive oil and toss to coat evenly.
2. Add the minced garlic, thyme, rosemary, oregano, paprika (if using), salt, and pepper. Toss again until the vegetables are well coated with the seasonings.

Step 3: Arrange and Roast

1. Spread the seasoned vegetables out in a single layer on the prepared baking sheet. Ensure there’s enough space between the pieces to allow even roasting. Overcrowding can cause the vegetables to steam instead of roast.
2. Place the baking sheet in the preheated oven and roast for 25-30 minutes, flipping the vegetables halfway through.

Step 4: Check for Doneness and Garnish

1. The vegetables are ready when the potatoes are fork-tender and the edges of the carrots and zucchini are golden and slightly crisp.
2. Remove from the oven and sprinkle with freshly chopped parsley or rosemary before serving.