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Autumn-y Apple Cider Roasted Veggies

Root vegetables, such as potatoes, sweet potatoes, yams, carrots, beets, parsnips, kohlrabi, onions and garlic, enough for 4 – 6 servings.
olive oil for drizzling
salt and pepper to taste
Apple Cider Vinaigrette
2 Tablespoons olive oil
2 Tablespoons apple cider vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
1 small shallot, finely chopped
sea salt and pepper to taste

Heat oven to 425°F.
Scrub and cut the vegetables into uniform sizes.
Peel the garlic cloves.
Toss the vegetables with a little olive oil and sprinkle with sea salt and pepper.
Heat a baking sheet with low edges in the oven for about 4 – 5 minutes.
Arrange the vegetables on the sheet so they are spaced apart and not touching one another.
Roast for 20 – 30 minutes, turning half way through the cooking time until vegetables are easily pierced with a fork.
Meanwhile, whisk the vinaigrette ingredients.
Toss the hot roasted vegetables with the vinaigrette and serve immediately.

Source : allrecipes.com