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Preheat oven to 425 degrees.
Slice carrots and brussel sprouts and put aside.
In a large bowl, add carrots, brussel sprouts and cranberries.
In a small bowl, combine oil, maple syrup, balsamic vinegar, salt, pepper, and rosemary.
Place vegetables on a large baking sheet and pour mixture over them.
Roast for 25-30 minutes, or until vegetables turn brown and tender.