Serve this on the side with your holiday dinner. Roasted turnips and leeks with pancetta on a bed of wild rice.
Roasted Turnips with Leeks and Pancetta
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 
An easy, four-ingredient side dish to round out your holiday menu. Earthy, chewy and delightfully gluten free.
Course: Side Dish
Cuisine: American
Servings: 8 people
Author: Christine
Ingredients
  • 6 cups of diced turnips
  • 2 cups of diced leeks
  • 1 cup of diced pancetta
  • 2 Tablespoons of fresh thyme leaves chopped
  • 1 cup of wild rice prepared according to package instructions
Instructions
  1. Preheat oven to 400°.

  2. Spread diced turnips, leeks and pancetta in a single layer on two baking sheets.
  3. Toss with olive oil, salt and pepper.
  4. Strew with thyme leaves.
  5. Roast at 400° for 15 minutes. Stir and roast for another 15 minutes, until turnips are cooked through.

  6. Serve on a platter on top of the wild rice.