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Arrange a rack at the bottom of the oven and heat to 425 degrees. On a sheet pan, toss the vegetables with the oil and season generously with salt. Spread in an even layer and roast on the bottom rack, without flipping, until browned underneath and fork-tender, 20 to 25 minutes.
Add the butter, honey, lemon zest, lemon juice and crushed red pepper to the vegetables. Toss until the butter melts, scraping up browned bits from the pan as you go. Taste and adjust seasonings with salt (if bland), honey (if too spicy) and crushed red pepper (if too sweet).