Preheat the oven to 180C. Scrub the parsnips under running water and slice off the ends with a sharp knife. Cut in half or quarters depending on their size.
Parboil the parsnips for 5 minutes, drain and pat dry.
Place the parsnips on a roasting tin and toss with the olive oil. Drizzle with the honey and sprinkle with thyme, garlic, and fennel seeds. Season with salt and pepper.
Roast in the oven, turning occasionally, for about 40 minutes or until fork tender.