Heat oven to 200C/180C fan/gas 6.
On a baking tray, toss the parsnips
with 2 tsp of the oil, season and roast
for 20 mins. Remove from the oven and
stir through the chestnuts and rosemary,
then drizzle over the honey and roast
for 10-15 mins more. Leave to cool.
Toss the leaves with the remaining oil
and some seasoning, and pile onto a
serving plate. Top with the parsnips,
chestnuts and any juices from the tray.