Preheat oven to 425F.
In a large bowl mix sweet potato through red onion. Toss in olive oil, vinegar, salt, pepper and dried herbs.
Toss into a large baking pan, spread out and drizzle on a little more olive oil.
Roast, uncovered for 30-40 minutes, pending size of cubes and tossing occasionally until veggies are lightly browned and tender.