Roasted Vegetable Salad with Cider Vinaigrette

Preheat the oven to 425°F (220°C). Combine all of the vegetable ingredients in a large mixing bowl and toss them to coat.
Place the vegetable mixture onto the Stone Serving Tray or Large Entertaining Platter and bake for 30–35 minutes, or until the vegetables are tender.
Meanwhile, combine the dressing ingredients in a small bowland mix until blended. Pour the dressing over the vegetables just before serving. Serve warm or at room temperature.

Ingredient :

Vegetables
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
Dressing
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