Roasted Middle Eastern Vegetables with Pomegranate Vinaigrette

fennel bulbs, trimmed and cut into 6 wedges each

large carrots, peeled and cut into thirds, then cut into 4 wedges each

red onions, trimmed and cut into 6 wedges each

sweet potatoes, halved horizontally, then cut into 6 wedges each (you can either peel or not peel)

olive oil

head garlic, halved horizontally

cherry tomatoes

salt

dried thyme

freshly squeezed lemon juice

honey

olive oil

Dijon mustard

pomegranate molasses

Salt and pepper