Starchy sides are a mainstay of the classic American dinner. It's easy to get complacent and rely on a trusty, if unimaginative, rotation of mealtime regulars: rice, potatoes, noodles.

The problem with serving the same thing over and over is that we are missing an opportunity to bring a variety of nutrients to the table in that starchy side. Why not add a few colorful, interesting options to the dinner starch repertoire?Sweet potatoes are a great start, but also consider vegetables like peas, corn, winter squashes (such as spaghetti, acorn and butternut), and sweet root vegetables like carrots and parsnips as potential stand-ins for rice or pasta.This recipe brings together both a starch and a root vegetable. Red-fleshed sweet potatoes and carrots are tossed in a soy sauce and rice vinegar marinade, which caramelizes beautifully in the oven.The resulting dish marries perfectly with roasted chicken, grilled fish, or alongside spicy lentils or just a hearty salad if you are eating vegetarian.Sweet potatoes are jam-packed with a variety of vitamins and minerals, most notably vitamin C and K and potassium. Carrots are lower calorie than the starchier sweet potato and they complement the nutrient profile with a ton of vitamin A as well as good quantities of vitamin C and potassium.Roasted Sweet Potato and Carrots in Quick Soy Sauce MarinadeStart to finish: 40 minutesServings: 41 medium red-flesh sweet potato, peeled and cut into 1½inch chunks (about 2 cups total)2 medium carrots, peeled and cut into 1½inch chunks (about 2 cups)2 tablespoon soy sauce2 tablespoon rice vinegar2 teaspoons olive oil1 small shallot, roughly chopped2 cloves garlic, roughly chopped1 teaspoon fresh ginger, minced or grated1 tablespoon fresh lemon juiceOlive oil in a misterParsley for garnish, optionalHeat oven to 400 degrees F. Bring a large saucepan of water to boil over high heat, and once boiling, add sweet potato and carrot cubes and cook just for three minutes. Drain and set aside.Meanwhile place soy sauce, vinegar, olive oil, shallot, garlic, ginger and lemon juice in a blender and blend until smooth, about 30 seconds. (For chunkier marinade, mince everything and whisk together.) Pat sweet potato and carrot dry with a paper towel, and place in bowl. Pour vinaigrette over cubes and toss to coat. Let marinate for 10 minutes (or up to a couple of hours), stirring at least once. Cover bottom of a large baking sheet with parchment paper. Drain excess marinade and discard.Scatter the sweet potato and carrot cubes across the baking sheet. Mist lightly with olive oil (or use nonstick spray). Roast until tender, and the edges show a slight char, about 25 minutes, stirring halfway through. Sprinkle with parsley and serve.Options: add red pepper flakes and a teaspoon of maple syrup for a sweet and spicy version, or a little sesame oil for a more Asian version, or top with cilantro, chopped green onions and lime juice.Nutrition information per serving: 115 calories; 32 calories from fat; 4 g fat (0 g saturated; 0 g trans fats); 0 mg cholesterol; 647 mg sodium; 18 g carbohydrate; 3 g fiber; 6 g sugar; 2 g protein.