3 tablespoons olive oil
1 pound parsnips (peeled and cut on the diagonal into 3/4-inch pieces, about 2-1/2 cups — see note)
1 pound Earthbound Farm Organic carrots (peeled and cut on the diagonal into 3/4-inch pieces, about 2-1/2 cups — see note)
1/4 cup fresh tangerine or orange juice
1/2 cup hot water
2 teaspoons mild honey (such as tupelo)
2 teaspoons Sugar
2 tablespoons chopped fresh Italian parsley
  Sea salt and freshly ground black pepper