Roasted Vegetable Salad with Cider Vinaigrette - Recipes | Pampered Chef US Site

Ingredients

• 2 lbs (1 kg) Rainbow carrots peeled and cut crosswise into 3 (7.5 cm) lengths and each piece into quarters
• 1 lb (450 g) Brussels sprouts, trimmed and halved (about 13 large)
• 1 red onion, wedged
• 1 tsp (5 mL) fresh thyme leaves
• 5 garlic cloves, pressed
• ½ tsp (2 mL) black pepper
• 1 tbsp (15 mL) olive oil
• 2 tbsp (30 mL) olive oil
• 1 tbsp (15 mL) apple cider vinegar
• 1 tbsp (15 mL) apple cider
• ½ tbsp (7 mL) minced shallot
• 1 tsp (5 mL) honey
• ½ tsp (2 mL) salt
• ¼ tsp (1 mL) black pepper