Roasted Vegetable Salad with Cider Vinaigrette

Ingredients:

For the salad:

1kg rainbow carrots, peeled, cut crosswise into 7.5cm lengths and into quarters
450g brussels sprouts, trimmed and halved
1 red onion, wedged
1 teaspoon fresh thyme leaves
5 garlic cloves, pressed
1/2 teaspoon black pepper
1 tablespoon olive oil

For the dressing:

2 tablespoons olive oil
1 tablespoon apple cider vinegar
1 tablespoon apple cider
1/2 tablespoon shallot, minced
1 teaspoon honey
1/2 teaspoon salt
1/4 teaspoon black pepper

Method:

1. Preheat the oven to 220 Celsius.

2. Combine all of the salad ingredients in a large mixing bowl. Toss them to coat.

3. Place the salad mixture onto a large oven-proof dish. Place the dish in the oven and bake for 30 to 35 minutes, or until the vegetables are tender.

4. Meanwhile, combine the dressing ingredients in a blender. Mix until it is properly blended.

5. Pour the dressing over the vegetables just before serving. Serve warm or at room temperature.

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