Peel carrots and parsnips; halve crosswise then cut lengthwise into strips.
Place in 6-cup (1.5 L) casserole along with 2 tbsp (25 mL) water; microwave at High for 5 to 8 minutes or until tender-crisp, stirring once.
Drain and set aside.
In 1-cup (250 mL) measure, combine orange juice, butter, honey and ginger; microwave at High for 30 to 45 seconds or until butter has melted.
Stir into vegetables; season with salt and pepper to taste.