Preheat the Oven: Start by preheating your oven to 425°F (220°C). High heat is essential for achieving the perfect caramelization.

Prepare the Vegetables: Peel the yam and parsnip and cut them into 1-inch pieces. Slice the zucchini into 1-inch thick rounds, trim and cut the asparagus into 1-inch sections, and chop the roasted red peppers. Place all these prepared vegetables in a large mixing bowl.

Add Flavor: Drizzle 1 tablespoon of olive oil over the vegetables. Add the minced garlic, chopped fresh basil, kosher salt, and black pepper. Toss everything well to ensure that the vegetables are evenly coated with the seasonings.

Arrange on a Baking Sheet: Line a large baking sheet with parchment paper for easy cleanup. Spread the vegetable mixture in a single layer to ensure they roast evenly. Avoid overcrowding as this can lead to steaming instead of roasting.

Add the Remaining Oil: Drizzle the remaining tablespoon of olive oil over the vegetables, making sure to distribute it as evenly as possible.

Roast in the Oven: Place the baking sheet in the preheated oven and roast for 35 minutes, stirring halfway through to promote even browning. The vegetables should develop a rich, golden color with slightly crisp edges by the time they're done.

Check for Doneness: Pierce a yam or parsnip piece with a fork to check for tenderness. If it slides in easily, the vegetables are ready.

Serve Warm: Transfer the roasted vegetables to a serving dish and garnish with a few extra basil leaves if desired.