Roasted Root Vegetables with Cider Vinaigrette — Three Many Cooks

Ingredients

• A generous 8 cups of any combination of the following:
• Medium carrots, peeled and cut into large chunks
• Medium sweet potatoes, peeled and sliced thick
• Medium boiling or baking potatoes, sliced thick
• New potatoes, halved
• Small onions, halved length- or crosswise*
• Large shallots, not peeled and halved lengthwise
• Medium turnips, peeled and sliced thick
• Rutabagas, peeled, halved or quartered, depending on size and sliced thick
• Winter Squash, peeled, seeded, and cut into 2-inch chunks
• Parsnips, peeled and cut into large chunks
• 3 tablespoons olive oil
• Salt and ground black pepper
• 1 teaspoon dried thyme leaves
• 2 cups apple cider
• 1 garlic clove
• 2 tablespoons apple cider vinegar
• 2 tablespoons Dijon mustard
• ½ cup pure olive oil