For the vegetables: Preheat the oven to 425 degrees F. Put the oven rack in the top third of the oven. Line a baking sheet with foil or grease
with olive oil.
In a large bowl, combine the oil, sweet potato, carrots, parsnips
, garlic, and thyme
. Season liberally with salt and pepper and toss to coat. Transfer to the prepared baking sheet.
, turning once halfway through, until the vegetables are tender and starting to brown, about 45 minutes.
For the vinaigrette: Meanwhile, in a small bowl, whisk
together the oil, vinegar, mustard, honey
, and shallot
. Season to taste with salt and pepper.
Transfer the roasted vegetables to a serving bowl and toss with the vinaigrette
. Serve warm.