My favorite hasn't been posted. It's easy and healthy. They're always a huge hit (especially the sweet potatoes/yams) and are devoured with no leftovers.
Roasted Autumn Veggies
Peel and cut into 1 inch cubes an assortment of any or all of the following veggies: (you can use only sweet potatoes and it's just as good)
yams or sweet potatoes
parsnips
carrots
turnips or swedes or rutabegas
pearl onions (peeled, but whole)
jerusalem artichokes (interesting flavor, like an earthy potato)
butternut squash or pumpkin
Toss the cubed veggies with olive oil, salt, pepper, rosemary and a few peeled garlic cloves (these may be sliced into 2 or 3 pieces if desired). Spread in a large roasting pan or jelly roll pan.
Roasting: There are many options -- lower temp for longer time or higher temp for shorter time. You can cover with foil for the first 20-30 minutes. the time it takes to roast depends on many factors, including how full your pan is. I like to roast the veggies the day before, and then put them in an ovenproof serving dish to heat up in the oven once I take the turkey out. That helps eliminate guesswork.
A single layer of veggies not too crowded should take about 45 minutes to roast at 400 degrees (20 minutes covered, 25 not covered).
I like to add whole brussel sprouts to the mix after I remove the tinfoil.
Remember to stir every 10 minutes or so after you remove the foil.