Preheat oven to 220°C (200°C fan) / Gas 7. Place roasting tin inside to heat.
Halve and cut parsnips. Boil in salted water for 5 minutes, then drain.
Add oil or fat to hot tin, toss in parsnips and carrots. Season well.
Roast 25–35 minutes, turning once.
Drizzle with honey 5 minutes before the end.
Sprinkle with parsley and sea salt before serving.
