Cranberry Roasted Winter Vegetables

large carrots (about 1 1/2 lb.), halved lengthwise and cut into 1-inch pieces

large turnips (about 2 lb.), peeled and cut into 1-inch pieces*

Brussels sprouts, halved (quartered, if large)

minced fresh rosemary

olive oil

salt

pepper

fresh or thawed frozen cranberries

molasses