Preheat oven to 400°F and line a large rimmed baking sheet with parchment paper.

​Give vegetables a good scrub and thoroughly dry.

Peel carrots and parsnips with a vegetable peeler. Cut carrots and parsnips in half lengthwise. If vegetables are too large, cut them into quarters so pieces are uniform in size.

In a large bowl, toss carrot and parsnip pieces with the olive oil and kosher salt. Place coated vegetables in a single layer on parchment-lined rimmed baking sheet.

Roast carrots and parsnips until tender and caramelized, about 30-35 minutes, tossing every 10 minutes to ensure even roasting.

Melt the butter in a small saucepan over medium heat, and then add the honey, stir to combine.

To serve, transfer roasted vegetables to a serving dish, drizzle with honey glaze over, and toss to coat.

Sprinkle with chopped thyme and black pepper.