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Peel the carrots and parsnips and cut into large batons.
Put the butter and oil into a roasting tin and place in the oven.
Preheat the oven to 180 C / 350 F / 160 FAN / Gas 4.
Add the vegetables to the dish and stir so that they are coated.
Season with the salt and pepper.
Roast for 20 minutes and then add the honey to the dish.
Stir so that all the vegetables are turned and coated in the honey.
Roast for a further 20 minutes until crisp and golden.
Transfer the honey roasted carrots and parsnips to a serving dish.
Chop the parsley and scatter over to serve.