Pre-heat the oven to 400º Fahrenheit.
Begin by trimming the top off of the carrots and parsnips and using a vegetable peeler to peel the skin off of carrots and parsnips.
If you wish, you can slice them in half, longways. I only suggest doing this if the carrots and parsnips are exceptionally large.
Peel garlic cloves.
In a small, microwave-safe, mixing bowl, add the honey (or hot honey), butter, and balsamic vinegar.
Place it in the microwave for 30 seconds or until the butter melts, then use a whisk or the basting brush to combine until mixed thoroughly.
Add the carrots and parsnips to a large sheet pan and drizzle with olive oil. Use clean hands to mix this so the olive oil coats them entirely.
Add the garlic cloves.
Roast for 30-35 minutes at 400º Fahrenheit or until lightly browned and fork-tender.
Once roasted, remove from oven and use the basting brush to fully coat the vegetables in the honey mixture.
Sprinkle with a generous amount of salt and fresh cracked pepper.
Garnish with parsley or chives and serve hot.