Peel and cut into halves or quarters the parsnips and carrots so that the pieces are of a similar size.
Heat the oil in a large sauté pan, than add the carrots and parsnips and toss to coat in the oil. Add the thyme, cinnamon, star anise and some seasoning. Cook it over a medium heat for about 15-20 min, turning the vegetables frequently until they become golden brown and almost cooked through.
Drizzle over the honey and cook until the vegetables start to caramelize. Deglaze the pan with the water and increase the heat. Cook for about 2-3 min until the liquid has evaporated and the carrots and parsnips are cooked through.
Stir through a few knows of butter to glaze, then serve and enjoy.
