Preheat your oven to 200°C (390°F).

In a large bowl, toss the chopped root vegetables, broccoli florets, and red onion wedges with 1 tbsp of olive oil, salt, and pepper.

Spread the vegetables in a single layer on a baking sheet.

Roast for 20-25 minutes, or until tender and slightly caramelized.

While the vegetables are roasting, whisk together the remaining 1 tbsp of olive oil, maple syrup, lemon juice, and Dijon mustard in a small bowl to make the dressing.

Remove the roasted vegetables from the oven and let them cool slightly.

Transfer the roasted vegetables to a serving dish or bowl.

Drizzle the dressing generously over the warm vegetables.

If using, sprinkle with chopped walnuts or pecans and add avocado slices/dice.

Garnish with fresh chopped parsley or cilantro and serve immediately.