Carrots | Parsnips | Butter Olive Oil | Kosher Salt Honey | Thyme | Pepper
Give vegetables a good scrub and thoroughly dry, then peel and cut them in half lengthwise.
Toss carrot and parsnip pieces with the olive oil and salt. Then place in a single layer on a parchment-lined rimmed baking sheet.
Roast carrots and parsnips until tender and caramelized, tossing every 10 minutes to ensure even roasting.
Melt butter and stir in honey to combine. Then serve the roasted vegetables drizzled with honey glaze.