Sweet potato, apple sauce or pineapple, veggie of choice. If you like butternut squash, it can be used in place of a potato.
I am partial to roasted brussel sprouts, but mix them with other veggies such as corn, peas, carrots, chopped onion and parsnips. I also add an apple or pear, quarter it and cut into smaller pieces, when roasting the veggies. My spice of choice is Carribean Jerk. It's spicy hot, but not outrageously so, although the more you use, the spicier it is. Mix it in 2 tablespoons of olive oil, then pour it over the veggies. Gently tumble veggies around so that all of them get a coating oil and seasoning on them. (I use my clean hands to tumble them.) Sometimes I add raisins or dried cranberry to the mix. Put them in a covered pan and Roast at 350 to 400 degrees until done - the way I like my veggies means they roast for about 45 minutes.
I learned not to mix broccoli and brussel sprouts. Awful combination, as all you will smell and taste is broccoli. Broccoli over powers the other veggies.