Preheat your oven to 400°F (200°C).

In a large bowl, combine the sliced carrots and parsnips with olive oil, salt, and pepper. Toss them well to coat.

Spread the veggies on a baking sheet in a single layer and roast for about 25-30 minutes until golden and tender.

In a large skillet, heat a little olive oil over medium heat. Add chopped onions and cook until translucent, then add minced garlic and cook for another minute.

Stir in the cumin, coriander, and smoked paprika, and pour in the vegetable broth. Bring everything to a gentle simmer.

Once the carrots and parsnips are done roasting, add them to the skillet and mix well. Let everything simmer together for about 5 minutes.

Transfer the tagine to a serving dish and sprinkle fresh parsley on top before serving.