Sometimes take carrots, julienne them, add them to a pot with some stock, or water, or vermouth or white wine, sugar (brown or white), or honey or maple syrup (the real stuff works great), usually add a bit of butter, dill and make sure the liquid does not cover them by very much.
Then let the stuff boil. Since the carrots are julienned they cook rapidly and one does ot want too much fluid. You want the liquid to come down to a very thick syrupy mixture, one that will glaze the carrots.
Sometime while it is boiling down will add dill, maybe some thyme or other herbs.
They are always a hit.
Would probably work with parsnips, one of my favorite veggies, but have hot tried it.