Preheat the oven to 425 and line a baking sheet with parchment or foil.

If you are using thin, young carrots and parsnips that are all relatively the same size or thickness, then simply rinse off and place on the parchment. If the carrots and parsnips vary in size and thickness, peel the thicker ones until they are all similar in size, in order to promote even cooking.

Once the carrots are ready and placed on the parchment paper, drizzle first with the olive oil and toss slightly to coat. Then drizzle the honey, add the salt and aleppo pepper and toss a bit more to coat them.

Bake in the oven for about 15-20 minutes. Roasting time will depend on the thickness of the carrots and parsnips and exactly how soft you want them. At 15 minutes, check them for firmness and caramelization. If they are hard and not caramelized, continue roasting, checking every 5-8 minutes. Honey can caramelize quickly and go from lovely to burned in no time. So be sure to check on them.

When finished, move to a serving plate and besure to scrape any caramelized bits and olive oil onto the serving plate. Sprinkle the dukkah over the vegetables and serve warm.