Preheat the oven to 425°F.
Thinly slice the garlic, chop the broccoli into florets, and peel/cut the carrots into 1/4" pieces.
Place the onion, bell pepper, broccoli florets, carrots and mushrooms in an even layer on a baking sheet.
(If you wanted, you could keep the mushrooms separated for the minority of DH that strongly dislikes them)
Drizzle the vegetables with the olive oil.
Place in the oven to roast for 20 minutes.
While the vegetables are roasting, add the soy sauce, mirin, sesame oil, honey, sriracha and ginger to a small saucepan on the stove.
**Remember to make a gluten free sauce as well**
Bring the glaze to a boil, then reduce the heat to medium low and let the glaze simmer on the stove for 10 minutes.
Remove from the heat and set aside.
After removing the vegetables from the oven, transfer them to a large bowl.
Immediately toss with the prepared glaze.

Stolen from: https://whitneybond.com/whats-for-a-side-roasted-asian-vegetables/