Preheat the oven to gas 7, 220°C, fan 200°C. Cook the parsnips in a pan of boiling water for 3 minutes. Drain well and refresh under cold running water (this can be done up to 1 day in advance).
Toss the parsnips with the oil and rosemary and season well. Gather them into small bundles; about 3-5 sticks per bundle. Wrap a piece of pancetta around each bundle. Place on a greased baking tray and cook in the oven for 25-30 minutes until the parsnips are golden and the pancetta is crisp.
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