Place the carrots and parsnips in a pot and cover with cold water. Gently boil the vegetables until just tender, about 5 minutes, and then drain well. Place the butter in a skillet and set over medium heat. When the butter is melted, add the brown sugar, orange juice, lemon juice, cinnamon and nutmeg and cook and stir until the brown sugar is melted. Add the carrots and parsnips. Cook while stirring for 2 to 3 minutes, and then serve.