Wash, peel, and cut vegetables as directed. Keep butternut, turnips, and sweet potatoes on separate cooking sheets, due to different cooking times. Combine onions and dried cranberries.
Combine remaining ingredients in a stainless steel bowl. Whisk. Use 2/3 of this mixture to coat the vegetables; reserve the remaining 1/3 for a dressing for the finished product.
Roast all of the vegetables to a nice golden brown. Remove from the oven and cool.
Mix roasted vegetables with remaining 1/3 of the dressing mixture.
Place on a platter neatly and garnish with fragrant herbs such as tarragon, mint, or minced sage.
