Roasted Root Vegetables with Cider Vinaigrette

Name: Roasted Root Vegetables with Cider Vinaigrette
Ingredients: For the roasted vegetables; 2 large sweet potatoes; 2 large potatoes (or a handful of fingerlings); 1 butternut squash, peeled and seeds removed; 6 medium carrots; 3 medium parsnips; 1 medium yellow onion; 2 tablespoons olive oil; 4 cloves garlic, minced; 1 tablespoon crushed dried rosemary; 1 teaspoon dried thyme; 1 pinch salt and pepper; For the cider vinaigrette; 1 large shallot, minced; 1 tablespoon grainy mustard; 1 tablespoon honey; 1/3 cup apple cider vinegar; 1 tablespoon olive oil; 1 teaspoon sea salt; 1 teaspoon black pepper