Preheat oven to 400 F. Peel the outer skins off the carrots and parsnips - this is optional but I have found that removing the dry outer layer allows the vegetables to brown better in the oven. Cut the carrots and parsnips into long pieces about an inch thick. Transfer the vegetables to a baking pan with parchment paper for easy clean up. Sprinkle the hazelnuts over top and set aside.

In a bowl or jar, mix together the olive oil, honey, cinnamon, thyme, and sea salt with a spoon until well combined. The mixture should be slightly thick but thin enough to run off the end of a spoon.

Drizzle the honey mixture over top of the carrots and parsnips and toss gently with a spatula or with your hands if you don’t mind getting a little sticky. Reserve about 2 tablespoon of the mixture, if desired. Make sure the vegetables are in an even layer and not stacked on top of each other before roasting in the oven for 35 - 45 minutes until the vegetables are soft and tender.

Transfer the carrots and parsnips and nuts to a serving dish, drizzle with the reserved honey mixture if desired, and enjoy while warm.