Heat the oven to 200 degrees Celsius. Spread the vegetables over several baking sheets, drizzle with half of the oil, season, and then coat the vegetables with oil using your hands. Roast for 30 minutes, until tender and starting to brown.
Meanwhile, sauté the spices in the remaining oil for 1 minute – they should sizzle and start to release their flavors. Add the tomatoes, apricots, honey, and the equivalent of a glass of water. Simmer for 5 minutes, until the sauce has slightly reduced and the apricots have swollen, then mix with the roasted vegetables. Add seasonings. Serve with couscous or roasted potatoes.