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Preheat oven: Preheat the oven to 400 degrees (200 C)
Prep vegetables: Wash sweet potatoes and carrots. Cut stems from sweet potatoes and cut into 1/2 inch (1.25 cm) cubes. Cut stems from carrots and slice into 1/2 inch (1.25 cm) slices, then cutting any large slices in halves or quarters to match the size of the sweet potatoes.
Roast vegetables: Toss the carrots and sweet potatoes on a baking sheet and drizzle with olive oil, tossing the vegetables to completely cover with oil and sprinkle with sliced garlic, salt, and pepper. Place sheet pan in the oven and roast for 30-40 minutes, stirring halfway through to roast on all sides.
Serve vegetables: Remove pan from oven, arrange vegetables on a plate and serve as a side dish or cool them and use as a salad or grain bowl topping.