Preheat your oven to 400°F (200°C). Arrange the peeled and sliced carrots and parsnips on a half sheet pan. Drizzle the vegetables with the extra-virgin olive oil, and sprinkle with chopped rosemary, thyme leaves, kosher salt, and freshly ground black pepper. Toss everything together thoroughly to ensure the vegetables are fully coated in the seasonings. Taste a piece of carrot and add more salt or pepper if needed. Spread the vegetables out in a single layer across the baking sheet for even roasting.

Place the sheet pan with the seasoned vegetables in the preheated oven and roast for 20 minutes. About halfway through the roasting time, use a spatula to stir the vegetables well to promote even browning and cooking.

While the vegetables are roasting, combine melted butter, honey, and lemon juice in a measuring cup or small bowl. Whisk the mixture until it is smooth and fully incorporated. I like to use freshly squeezed lemon juice for a brighter flavor, but bottled works in a pinch.

Remove the vegetables from the oven after the first 20 minutes of roasting. Pour the honey butter glaze over the vegetables and stir well so every piece gets coated with the glossy mixture. Return the pan to the oven and roast for an additional 10-15 minutes, or until the vegetables are tender and caramelized. Stir once more during this stage for even cooking.

Once the vegetables are tender and caramelized, remove them from the oven. Stir well and, if you like, drizzle lightly with a bit more honey for extra shine and sweetness. Serve hot. I always like to add that final drizzle of honey for a beautiful finish and just a touch more flavor.