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Preheat your oven.
Chop the sweet potatoes and carrots, then place them in a large bowl. Drizzle with olive oil, and season with salt and black pepper. Once well coated, transfer the vegetables onto a baking sheet and roast in the oven for about 15 minutes.
Slice the Brussels sprouts in half, roughly chop the red onion, and cut up half a head of broccoli. Add these vegetables to the same large bowl, coat with more olive oil, salt, and black pepper, and then pour this mixture onto the baking tray. Mix everything together and roast for an additional 15 minutes.
Roughly chop half a bunch of flat-leaf kale and massage it with a little olive oil in the large bowl. Spread the kale evenly over the roasted vegetables and cook for another 10 minutes.
In a bowl, whisk together olive oil, maple syrup, apple cider vinegar, Dijon mustard, minced garlic, salt, and black pepper until well combined.
Transfer the roasted vegetables to a large bowl and add half of the salad dressing. Toss everything together to combine, and serve with the remaining dressing on the side.