Maple Mustard Roasted Veggies

For the maple mustard glaze:

• 2 tablespoons butter I use salted butter
• 2 tablespoons pure maple syrup
• 1 ½ tablespoons coarse-grain mustard
• 1 tablespoon honey

For the first roasting:

• 3 tablespoons olive oil
• 2 teaspoons ground coriander
• 1 teaspoon smoked paprika
• 1 teaspoon kosher salt I use Morton
• 1 teaspoon ground black pepper
• 1 pound carrots sliced ½-inch thick on a diagonal
• 1 small head cauliflower cored and separated into bite-size florets
• 12 ounces mushrooms sliced ½-inch thick

For the second roasting

• 1 medium red onion halved, peeled and cut into wedges
• 1 large yellow bell pepper cut into ¾-inch squares
• 2 medium zucchini halved lengthwise, then sliced ½-inch thick, on a diagonal

To finish:

• fresh thyme leaves for garnish