Place all of the vegetables on a rimmed baking sheet. Drizzle over the olive oil, sprinkle over the thyme and use your hands to toss so that the vegetables get evenly coated (you can use a spoon, but hands are faster and more effective). Spread the vegetables out on the baking sheet so they are in a single layer. Season with salt and pepper.
Roast for about 40 minutes, until the vegetables are lightly browned in spots and tender.
Remove the pan from the oven. Place the honey, butter, and Sriracha sauce in a small container and microwave for about 20 seconds until hot (you can also do this in a small sauce pan). Stir in the lemon juice. Pour the glaze over the vegetables and use a spoon to toss until they are well coated. Transfer to a serving bowl of platter and serve hot.
Notes
I’ve used this glaze now on roasted brussels sprouts, all by their lonesome, and also on roasted chunks of radicchio. I plan to use it on all sorts of roasted vegetables, on their own and in different combos.I also have a feeling it would be excellent brushed onto a roasted pork loin just as it comes out of the oven.