400 degree oven for 1 hour or until caramelized and tender

First Vegetable is cauliflower:

1 head of cauliflower cut into 2 inch florets
1/2 tsp. granulated garlic
2 TBLSP. olive or grapeseed oil
1 tsp. curry
1/2 tsp. cumin
1 tsp. herbs du provence
1/2 tsp. salt
pepper to taste

toss all of the above ingredients together in a large bowl until well combined
place prepared cauliflower on sheet pan and place in 400 degree oven.

If you decide to do the sweet potatoes at the same time, on a different pan, it is fine to use two racks of your oven. Be sure to check them every twenty minutes and stir, making sure they are spread in single layer after stirring.
They are ready when they look caramelized and are tender to a fork.

Second Vegetable is Sweet Potato:

4 cups of cubed sweet potato
2 TBLSP. olive of grapeseed oil
1/2 tsp. salt
pepper to taste
1 tsp. dried thyme
Toss together as above and place on sheet pan

These roasted vegetables can be used as a side dish with your meal.    They can also be added to a salad or even to a soup.  I have been known to put a few pieces in a bowl and eat them for a snack.  I think my favourite though, is to put them in a kale salad.  Once roasted, both the cauliflower and the sweet potato will keep in an air tight container in the fridge for three days.