Cranberry Roasted Winter Vegetables

INGREDIENTS

• 4 large carrots (about 1 1/2 lb.), halved lengthwise and cut into 1-inch pieces
• 3 large turnips (about 2 lb.), peeled and cut into 1-inch pieces*
• 1 pound Brussels sprouts, halved (quartered, if large)
• 1 tablespoon minced fresh rosemary
• 2 teaspoons olive oil
• 3/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup fresh or thawed frozen cranberries
• 4 teaspoons molasses