Roasted vegetables are a hearty vitamin- and mineral-rich side dish for chicken, beef and pork, and a satisfying vegetarian main dish. Veggies that pair well with sweet potatoes include butternut squash, onions, parsnips, carrots, Yukon Gold potatoes and beets. Preheat your oven to 425 degrees Fahrenheit with a large baking sheet in the oven -- if you have a lot of vegetables, use two baking sheets. Cut all the veggies into about 2-inch chunks and toss with olive oil, salt and pepper. Herbs such as rosemary and thyme, as well as whole garlic cloves, will give the food a rich, hearty fragrance and flavor. Once the oven is hot, add the vegetables to the hot pans; roast 30 to 45 minutes, or until they're tender but not mushy. Give the veggies an occasional flip so they brown evenly and don't stick to the pan.