Preheat the oven to 400 degrees F.
In a large bowl, combine the olive oil, honey, cumin, thyme, red pepper flakes, garlic powder, onion powder, salt and pepper.
Spread the carrots and potatoes across a baking sheet. They should be in a single layer without overlapping.
Arrange the potatoes so they are cut side down.
Roast the veggies until the potatoes are browned and crisp at the edges, and the carrots are tender.
Toss the potatoes and carrots with chopped parsley before serving.