Honey-Roasted Potatoes and Mushrooms

1 pound potatoes, cut into bite-sized chunks

2 tablespoons olive oil

1 pound cremini mushrooms, trimmed and halved

½ white onion, chopped

1 tablespoon honey

1 teaspoon dried rosemary

½ teaspoon dried thyme

⅛ teaspoon dried sage

1 pinch dry mustard powder

1 pinch garlic powder

salt and ground black pepper to taste

Preheat oven to 450 degrees F (230 degrees C).

Place potato chunks into a 9x13-inch baking dish, drizzle with olive oil, and toss potatoes to coat.

Bake in the preheated oven for 10 minutes.

Remove from oven, and stir cremini mushrooms, onion, honey, rosemary, thyme, sage, mustard powder, garlic powder, salt, and black pepper into the potatoes.

Return baking dish to oven and bake until mushrooms and potatoes are tender, about 15 more minutes.