Parsnips are optional and provide a little variety. The trick is to cook these veggies just long enough to maintain a hint of crispness.
Put the olive oil in a cast iron or other oven-proof skillet. Over medium-high heat, sauté the vegetables without stirring until just beginning to brown, about 4 minutes. Remove from heat.
Pour in the honey and juice and toss to coat. Sprinkle with salt to taste and thyme and roast for 8 minutes or until just tender.
Remove from oven, sprinkle with orange zest, and serve!