Preheat oven to 375°Fahrenheit. Line a large rimmed baking sheet with parchment paper. While you prepare spice blend and vegetables, toss shallots with two teaspoons olive oil, place on baking sheet, and roast in the bottom third of the oven, about 15 minutes.

In an empty spice jar, small food storage container, or a small resealable plastic zipper bag, combine cumin, ginger, black pepper, turmeric, cinnamon, coriander, nutmeg, allspice, cloves, and cayenne, mix well.

Combine sweet potatoes, bell peppers, and baby carrots in a large bowl. Toss with remaining seven teaspoons olive oil and one tablespoon of the spice mixture.

Push shallots to the middle of the pan, and add vegetables, arranging the sweet potatoes and carrots around the edges and the bell pepper in the middle with the shallots. Make sure vegetables are mostly in a single layer. Sprinkle tops of vegetables with salt. Place pan in the middle of the oven. Roast everything together until vegetables are tender, about 45 minutes, mixing once during cooking.

Store remaining tablespoon of spice Mixture in an airtight container for next time you make the recipe.