Preheat oven to 375 degrees F (190 C) and arrange veggies on a baking sheet (1 or 2 depending on size). Drizzle with oil (or water) and season with spices and maple syrup. Toss to combine. Bake for 20 minutes. Then turn temperature up to 450 F (232 C) to brown for 5 minutes.
In the meantime, prepare magic green sauce by placing garlic and chiles in a food processor along with cilantro, parsley, avocado, salt, lime, oil (optional), and maple syrup. Process until nearly smooth. Then add water to help further combine until smooth and creamy.
Taste and adjust flavor as needed, adding more pepper for heat, salt for saltiness, maple syrup for sweetness, herbs for earthy flavor, or avocado for creaminess. Scrape into a storage container and refrigerate until serving time.
To serve, warm tortillas in a damp towel in the microwave for 30 seconds or in the still-warm oven for a few minutes. Then fill with roasted vegetables and any desired garnishes (radish, pepitas, cilantro, lime juice). Top with a drizzle of magic green sauce and enjoy.
Best when fresh. Store leftovers separately in the refrigerator for a few days.
*Nutrition information is a rough estimate for one serving calculated with all of sauce, corn tortillas, and no oil. *Prep time includes making the magic green sauce, which happens while the veggies are roasting.