Roasted Root Vegetables With Cider Vinaigrette

• For the roasted vegetables
• 2 large sweet potatoes
• 2 large potatoes (or a handful of fingerlings)
• 1 butternut squash, peeled and seeds removed
• 6 medium carrots
• 3 medium parsnips
• 1 medium yellow onion
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 tablespoon crushed dried rosemary
• 1 teaspoon dried thyme
• 1 pinch salt and pepper
• For the cider vinaigrette
• 1 large shallot, minced
• 1 tablespoon grainy mustard
• 1 tablespoon honey
• 1/3 cup apple cider vinegar
• 1 tablespoon olive oil
• 1 teaspoon sea salt
• 1 teaspoon black pepper

1. Cube the potatoes, sweet potatoes, squash, carrots, and parsnips into bite-size pieces and place in a large mixing bowl. Slice the onion into small pieces and add to the bowl. Add the garlic, rosemary, thyme, olive oil, salt, and pepper and mix until all of the vegetables are covered.
2. Heat the oven to 375 u0b0F. Transfer the vegetables to a cast iron skillet or other large baking dish. Bake for 45 minutes, pulling them out halfway to stir.
3. Prepare the vinaigrette: Add the shallot, mustard, honey, apple cider vinegar, olive oil, salt, and pepper to a small jar and shake until emulsified.
4. Once the vegetables are soft, remove from the oven and let cool. Pour the dressing over the vegetables and stir so they're evenly coated.

vegetables, sweet potatoes, potatoes, butternut squash, carrots, parsnips, yellow onion, olive oil, garlic, rosemary, thyme, salt, vinaigrette, shallot, grainy mustard, honey, apple cider vinegar, olive oil, salt, black pepper

Taken from food52.com/recipes/62769-roasted-root-vegetables-with-cider-vinaigrette (may not work)