Roasted Root Vegetables with Cider Vinaigrette

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1 teaspoon Dijon mustard

1 teaspoon honey

1 small shallot, finely chopped

Kosher salt and cracked black pepper

Vegetables:

1/4 cup extra-virgin olive oil

1 large sweet potato, peeled, halved lengthwise, and cut crosswise into 1-inch pieces

2 large carrots, sliced into 1/2-inch-thick rounds

2 large parsnips, peeled and sliced into 1/2-inch-thick rounds

1 medium red onion, cut into 1-inch-thick wedges

5 garlic cloves, smashed

1 tablespoon fresh thyme leaves, chopped

Kosher salt and cracked black pepper 

Cider Vinaigrette:

2 tablespoons extra virgin olive oil

2 tablespoons apple cider vinegar