Preheat oven to 350 F. Peel and chop the carrots and parsnip into bite size pieces.

Melt coconut oil in the microwave for 10 seconds, and mix with maple syrup, ginger and salt in a medium size bowl.

Add chopped carrots and parsnip pieces and mix with hands. Line a large sheet pan with parchment paper and lay out the vegetable mixture to an even layer. Bake for 7 minutes and toss/flip pieces. Bake again until tender, about 5 minutes.