Cut the parsnips lengthways in half or quarters to form even-sized pieces.
Carefully place the parsnips into the hot oil, and turn to coat. Roast for 35-40 minutes. Remove from the oven and add the honey, soy sauce and orange zest.
Toss to coat and return to the oven for a further 10 minutes until caramelized. Put into a serving dish and pour over any pan juices. Sprinkle with chopped parsley.