Parboil the carrots and brussel sprouts for 5 minutes to soften. Drain and place in an oven safe casserole dish. Dot the carrots and brussel sprouts with butter and drizzle evenly with maple syrup. Season with salt, pepper, basil and parsley and bake at 350 degrees F for 30 minutes. Add the dried cranberries and bake for an additional 10 minutes. Adjust seasoning to taste.