Preheat oven to 375 degrees F (190 C) and line 2 large baking sheets with parchment paper (use more baking sheets as needed if increasing batch size).
Add all vegetables to the pan, along with fresh herbs, oil, salt, pepper, and maple syrup (optional) and toss to combine. All of the vegetables should be well coated in oil. See notes for oil-free option.
Roast until golden brown and tender—about 30-45 minutes, or more—tossing/flipping at the halfway point to ensure even baking.
Remove from oven and enjoy. We served ours with a side of our Easy Vegan Gravy and some more herbs for garnish (optional). Store cooled leftovers up to 3-4 days in the refrigerator. Reheat in a skillet over medium heat, or in a 350 degree F (176 C) oven until warm.
*Nutrition information is a rough estimate calculated without optional ingredients. *Avoiding oil? Check out our Oil-Free Roasted Vegetables recipe.