NUTRITION

SERVINGS

INGREDIENTS

0.5 medium turkey leg

0.5 cup parsnips

0.5 cup carrots

0.25 tbsp extra virgin olive oil

0.5 tsp dried rosemary

0.5 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

PREPARATION

• 1

  Preheat your oven to 375°F (190°C) and line a large rimmed baking sheet with parchment paper.

• 2

  Pat the turkey leg completely dry with paper towels to ensure the skin becomes crispy during roasting.

• 3

  In a small bowl, combine the dried rosemary, dried thyme, sea salt, and black pepper.

• 4

  Rub the turkey leg with half of the olive oil and half of the herb mixture, coating all sides thoroughly.

• 5

  Peel and dice the parsnips and carrots into 1-inch chunks, then mince the garlic.

• 6

  Toss the diced vegetables and garlic with the remaining olive oil and herb mixture in a medium bowl.

• 7

  Arrange the turkey leg and the root vegetables in a single layer on the prepared baking sheet.

• 8

  Roast for 45 to 55 minutes, or until the internal temperature of the turkey reaches 165°F and the vegetables are tender.

• 9

  Allow the turkey to rest for 5 to 10 minutes before serving to lock in the juices.