Scrub and trim the parsnip and core the pears. Cut parsnip and pears lengthways into wedges.
Line an oven tray with parchment paper. Place parsnip and pears on tray. Drizzle with tbsp each honey and extra virgin oil add 6 small sprigs fresh rosemary. Season with salt and pepper to taste, toss to coat.
Roast for 30 minutes or until parsnip and pears are browned and tender. Add 2 slices torn prosciutto or bacon and broil for approx. 4 minutes till crisp.