Preheat the oven to 425 degrees F. Cut all of the vegetables into similar size pieces (about 1 – 1 1/2″) and set aside in a large bowl.
In a small bowl, combine the olive oil, apple cider vinegar, miso, maple syrup, and a pinch of red flakes. Combine with the cut veggies and toss (start with a little and add until all the veggies are just lightly coated).
Spread the vegetables onto 1 – 2 baking sheets, being sure not to crowd the vegetables.
Roast the mixture for a total of 40-50 minutes, stirring every 15 minutes, and keeping your eye on the veggies toward the end (you don’t want them to burn!)
Optional: serve with a fresh chopped herbs (like cilantro and basil), some of the miso sauce, or a drizzle of balsamic vinegar.
Note: This is a great side dish, but I also love batch roasting vegetables on Sunday and pairing it with different grains and beans throughout the week for easy lunches.