Peel and trim Carrot (1 pound) and Parsnip (1 pound).
Cut into 2-inch lengths and then slice a small amount from one side to allow the piece to sit flat. Slice a small amount off the remaining 3 sides to square up the piece. Cut into 1/4-inch slices and then cut each slice into 1/4-inch batons.
In a medium sautee pan, heat Unsalted Butter (2 tablespoon) until foamy, add Garlic (2 clove) and sauté for 30-60 seconds, stirring once or twice. Add in carrots and parsnips, stir to coat with butter and garlic.
Add Water (1/4 cup), cover and cook over medium heat for about 4 to 5 minutes, stirring once or twice.
Remove cover and increase heat to high to evaporate any left over water and allow the vegetables to finish cooking, about 3 to 4 minutes, they will start to caramelize slightly.
Once they are cooked to your liking, remove from heat and stir in Honey (2 tablespoon), Fresh Parsley (1 tablespoon), Salt (1/4 teaspoon), and Ground Black Pepper (to taste). Serve and enjoy!