Preheat oven to 425º F. Spread 1 tablespoon olive oil in a 15x10x1-inch baking pan. Combine vegetables, rosemary and salt and pepper in a large bowl, and tossing to mix. Place vegetable mixture in baking sheet and drizzle with remaining olive oil. Bake 45 to 50 minutes or until tender when pierced with a fork. Stir halfway through cooking time. Place vegetables in serving bowl, add dried cranberries and mix well. Makes 8 servings. Per Serving: Cal. 184.9 (9% DV), Fat Cal. 31, Pro. 2.4 g (5% DV), Carb. 36.7 g (12% DV), Fat 3.5 g (5% DV), Chol. 0 mg (0% DV), Sod. 59.4 mg (2% DV), Vit. A 1425 RE (215% DV), Vit C 14.2 mg (24% DV), Vit. E 0.6 mg (3% DV), Calcium 31.4 mg (3% DV), Iron 1.0 mg (6% DV), Folate 23.5 Ug (6% DV), Zinc 0.4 mg (3% DV), Pot. 546.4 mg (16% DV), Dietary Exchange: 0.5 Fruit , 2 Starch , 0 Meat , 0.5 Fat