Preheat the oven to 400 F. Mix the chopped vegetables, the spices and the olive oil in a large mixing bowl.
Spread the seasoned vegetables in a single layer on 2 large foil-lined baking sheets. Bake in a preheated at 400 F oven for about 35 minutes, or until the vegetables are tender.
Place roasted vegetables on a serving platter or a large serving dish.
Mix the honey vinaigrette ingredients in a small bowl, and pour over the roasted vegetables just before serving. Add some dried cranberries and chopped fresh parsley on top.
You can keep any leftovers refrigerated up to 3 days.