Peel the parsnips and cut into halves or quarters (depending on how thick your parsnips are) lengthwise.
Fill a large pot with water and add some salt. Add the cut parsnips and bring the pot to a boil.
When the pot comes to the boil, take off the heat and drain the parsnips. Let them steam for 5 minutes.
Pre heat the oven to 430f / 220c.
Mix together the oil, honey, mustard and parsley with a pinch of salt and pepper.
Lay the parsnips in a foil lined tin, and pour the honey mustard sauce over the top. Use your hands to toss the parsnips in the sauce so they are fully coated.
Roast for 20 minutes until golden brown.