Peel the carrots and parsnips. Cut in half lengthwise (the larger ones can be quartered). Place on a rimmed baking sheet. Drizzle with the olive oil and honey, sprinkle with the salt and pepper, and toss well to coat.
Roast for 10 minutes, toss the vegetables, and continue to roast for another 10-20 minutes or until the vegetables are fork tender and starting to caramelize.