Step 1: Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper to prevent sticking and to make cleanup a breeze.

Step 2: Wash and prep your vegetables. Cut the baby potatoes in half, slice the zucchini into half-moons, and peel and cut the carrots into sticks. Try to keep everything roughly the same size so they cook evenly.

Step 3: In a large mixing bowl, combine the potatoes, carrots, and zucchini. Add the olive oil, minced garlic, Italian seasoning, thyme, salt, and pepper. Toss well until each piece is coated with the oil and seasonings. A rubber spatula works well here, but using clean hands is often the best way to get everything evenly coated.

Step 4: Spread the vegetables out on the prepared baking sheet in a single layer. Give them space; overcrowding will cause them to steam instead of roast, which means less crispiness.

Step 5: Roast the vegetables in the preheated oven for 25–30 minutes, flipping them halfway through. This ensures both sides get golden brown and crispy. Keep an eye on them toward the end of the cooking time; every oven runs a little differently, and you want tender vegetables with edges that are beautifully caramelized.

Step 6: Once they’re done, remove the baking sheet from the oven and sprinkle the roasted vegetables with freshly chopped parsley. This last touch adds a burst of freshness and color. Serve immediately while hot and crisp.