Roasted Vegetable Salad With Apple Cider Vinaigrette

• 1 lb parsnip, peeled and cut lengthwise
• 1 lb carrot, peeled and cut lengthwise
• 1 lb small golden beets, peeled and coarsely chopped
• 10 -12 garlic cloves
• 1 cup frozen pearl onions, thawed
• 1 lb small Brussels sprout, trimmed and halved
• 3 fresh rosemary or 3 fresh thyme sprigs
• 3 small bay leaves
• 3 tablespoons butter, melted
• 1 1/2 tablespoons olive oil
• kosher salt & freshly ground black pepper
• 1 head radicchio, separated into leaves
• Apple Cider Vinaigrette
• 3/4 cup extra virgin olive oil
• 1/4 cup apple cider
• 1/4 cup apple cider vinegar
• 2 tablespoons finely chopped shallots
• 1 tablespoon whole grain Dijon mustard
• 1 tablespoon honey
• 1 1/2 teaspoons kosher salt
• 1 teaspoon fresh thyme leave
• 1/2 teaspoon fresh ground black pepper

1. APPLE CIDER VINAIGRETTE: Combine all ingredients in a glass jar with a tight-fitting lid. Cover with lid, and shake well. Shake jar again just before serving.
2. MAKE-AHEAD TIP: Store the vinaigrette in an airtight container or jar. When it's ready to serve, shake it vigorously to blend the ingredients, and check to see if it needs a little extra salt or pepper.
3. ROASTED VEGGIES: Preheat oven to 425u0b0. Divide first 8 ingredients between two aluminum foil-lined jelly-roll pans. Drizzle with butter and oil; toss to coat. Spread vegetables in a single layer in each pan, leaving about 1 inch between pieces. Season with salt and pepper.
4. Bake both pans at 425u0b0 for 20 minutes, placing 1 pan on middle oven rack and 1 pan on lower oven rack. Rotate pans front to back, and top rack to bottom rack. Bake 20 to 25 more minutes or until vegetables are tender.
5. Gently loosen vegetables, and add salt and pepper to taste. Cool completely (about 20 minutes). Discard herb sprigs and bay leaves. Place vegetables in a zip-top plastic freezer bag, and refrigerate 2 hours to 2 days.
6. To serve, let vegetables stand 20 minutes or until room temperature. Add 1/4 cup Apple Cider Vinaigrette; toss to coat.
7. TO FINISH: Arrange radicchio leaves on a serving platter; top with roasted vegetables. Drizzle 1/4 cup vinaigrette over salad. Season with salt and pepper. Serve salad with remaining vinaigrette.

parsnip, carrot, golden beets, garlic, frozen pearl onions, brussels, rosemary, bay leaves, butter, olive oil, kosher salt, head radicchio, apple cider vinaigrette, extra virgin olive oil, apple cider, apple cider vinegar, shallots, whole grain dijon mustard, honey, kosher salt, thyme, fresh ground black pepper

Taken from www.food.com/recipe/roasted-vegetable-salad-with-apple-cider-vinaigrette-525665 (may not work)