1. Gently poach the carrots in a pan just covered with water, butter, rosemary & salt until just cooked.
2. Remove from liquid & chill.
3. Roll each carrot in pancetta.
4. Roast in preheated oven 210°C fan assisted or 230°C without a fan (gas 8).
5. Place in the centre of the oven & roast for 12 to 15 minutes, until the pancetta is golden & crispy.

Note: Steps one to three can be done in advance making for a super easy side order to finish on the day.