Roasted Root Vegetables with Cider Vinaigrette

Name: Roasted Root Vegetables with Cider Vinaigrette
Ingredients: 1 teaspoon Dijon mustard; 1 teaspoon honey; 1 small shallot, finely chopped; Kosher salt and cracked black pepper; 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; 2 tablespoons extra virgin olive oil; 2 tablespoons apple cider vinegar