Roasted Root Vegetables with Cider Vinaigrette

¼ cup extra-virgin olive oil

1 large sweet potato, peeled, halved lengthwise, and cut crosswise into 1-inch pieces

2 large carrots, sliced into 1/2-inch-thick rounds

2 large parsnips, peeled and sliced into 1/2-inch-thick rounds

1 medium red onion, cut into 1-inch-thick wedges

Brussels sprouts, trimmed

5 garlic cloves, smashed

1 tablespoon fresh thyme, chopped

Kosher salt and cracked black pepper

pomegranate seeds, for garnish

2 tablespoons extra-virgin olive oil

2 tablespoons apple cider vinegar

1 teaspoon Dijon mustard

1 teaspoon honey

1 small shallot, finely chopped

Kosher salt and cracked black pepper