Place 1 in. of water in a small saucepan; add parsnips. Bring to a boil. Reduce heat; cover and simmer for 1 minute. Stir in carrots; cover and simmer 6-8 minutes longer or until vegetables are crisp-tender. Drain and set aside.
In the same pan, combine the honey, butter, ginger and salt. Stir in vegetables; heat through. Sprinkle with pecans.