To make dressing, in food processor blend shallot, Bourbon Molasses Mustard, brown sugar and vinegar. Slowly drizzle in the canola oil until blended. Alternatively, you can finely chop one shallot and combine with mustard and brown sugar and vinegar. Whisk in canola oil. Add salt and pepper to taste.
Toss vegetables in olive oil, season with salt and pepper and roast in a 425 degree F oven - approximately 30 minutes, until golden brown.
Put all vegetables in a bowl and gently toss with dressing while warm.