Peel and cube sweet potatoes. Peel and chop carrots and onion. Cut zucchini lengthwise in quarters, then into 1" pieces.
In large saucepan, place potatoes, sweet potatoes, and carrots. Add water to cover. Bring to boil over medium-high heat. Boil 2 minutes. Drain and rinse with cold water.
In large mixing bowl, place potatoes, carrots, onions, zucchini, and bell pepper.
In small bowl, whisk soy sauce, vinegar, ginger, honey, sesame oil, garlic, and anise. Add to vegetables and toss well to coat.
Line baking sheet with foil. With slotted spoon, transfer vegetables to baking sheet and arrange in single layer. Roast, stirring every 15 minutes, until all the vegetables are tender, about 45 minutes.