Roasted Root Vegetables

Name: Roasted Root Vegetables
Ingredients: 6 very small purple potatoes (about 11/4 lbs.), cut into 1-inch-thick wedges; 4 very small sweet potatoes (about 11/4 lbs.), cut into 1-inch-thick wedges; 2 small red onions, cut into 1-inch-thick wedges; 2 small delicata squash (about 11/2 lbs.), seeded and sliced into 1/3-inch-thick half-moons; 4 tbsp. olive oil; 2 tbsp. coriander seeds, roughly cracked or smashed; 1 tsp. cumin seeds; None Kosher salt and pepper; 0.5 lemon; 2 tbsp. honey; None Roughly chopped parsley or cilantro, for serving