Roasted Root Vegetables

Name: Roasted Root Vegetables
Ingredients: 2 lbs sweet potatoes (or butternut squash) (peeled and chopped); 1 lb carrots (peeled and chopped); 1 lb parsnip (peeled and chopped); 1 lb turnips (peeled and chopped); 4 Tablespoon extra virgin olive oil; 1 Tablespoon thyme; 1 Tablespoon rosemary; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/3 cup dried cranberries; 1/4 cup chopped fresh parsley; 2 Tablespoon white wine vinegar; 2 Tablespoon honey; 1/4 cup extra virgin olive oil; 1/2 teaspoon salt