Peel and dice the sweet potato into about ½ inch cubes. Slice the carrots into rounds. Chop the broccoli into florets.
In a large bowl, mix together 1 ½ tablespoons olive oil, 1 teaspoon ras el hanout, ¼ each teaspoon garlic powder and salt.
Add the dense veggies and stir to coat them in the seasoned oil. Transfer to a baking pan and spread them out in a single layer.
Turn on the oven to 400f / 200c and place the baking pan on the middle rack. Roast for 10 - 15 minutes until beginning to soften.
Meanwhile, dice the softer vegetables into about ½ inch cubes.
Combine the remaining oil and spices in the bowl and add the veggies. Stir to coat then place on a second baking pan in a single layer.
Move the first baking pan to the lower third of the oven and place the second baking pan in the top third.
Continue roasting until all the vegetables are soft and beginning to brown - about another 10 - 15 minutes.
When all the vegetables are roasted, remove the pans from the oven and combine the veggies to serve.