Peel, then cut parsnips into 1/4-inch rounds. Peel, then cut carrots lengthwise into 1/4-inch slices, then into 1/2-inch matchsticks. Add carrots, parsnips, squash, half the honey and 2 tbsp oil to a parchment-lined baking sheet. Season with 1/4 tsp salt and 1/4 tsp pepper, then toss to combine. Roast in the bottom of the oven, tossing halfway through, until veggies are tender and golden-brown, 40-45 min.

Did you order a veggie add-on? Transfer veggie add-on to the middle of the oven, beside turkey, and bake as directed.

Roughly chop parsley. Transfer veggies to a serving dish, then cover with foil to keep warm. When ready to serve, drizzle remaining honey over top. Sprinkle with parsley.