Preheat the oven to 400 ° F. Cut all the vegetables. 

Place the cut vegetables in a large mixing bowl. Add 3 tbsp. of olive oil, garlic cloves, maple syrup, fresh thyme leaves, salt and black pepper. Stir until all the vegetables are evenly coated with the oil, spices and herbs.

Brush large baking sheet with 1 Tbsp. Remaining olive oil. Spread the vegetables evenly on the baking sheet. Place the sprigs of rosemary on top of the vegetables, making sure the leaves are distributed evenly.

Roast the vegetables in the oven for 15 minutes. Toss the vegetables and continue roasting until the edges start to turn golden, 15-25 minutes.

Remove the roasted rosemary sprigs and stir in the vegetables (there will be some rosemary leaves left, that's ok). Season with fleur de sel and pepper and sprinkle cranberries on top.

Vegetables can be served hot or at room temperature.