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Roasted Turkey Leg with Veggies

Mimi Mo
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Roasted Turkey Leg with Veggies

The "get something ready for the kids in the evening while doing their sports laundry" version. And yet, a wonderful  feast for the eyes.
 
Author: Mimi Mo Cooking Method: Courses: Recipe Keys: Dairy Free G GF Nut Free
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Prep Time 10 min Cook Time 40 min Difficulty: Beginner Servings: 4

Ingredients

Instructions

The Making of Roasted Turkey Leg & Vegetables

    • Set oven to 190C. - Rub turkey legs with olive oil; make a few cuts into the skin (if you preferred to leave the skin on).
    • Sprinkle with a pinch of salt and cover with the spice of your choice. - Place into baking dish (ceramic, glass or non-stick).
    • Cut capsicum (bell pepper)) in thin slices to fill the gaps between dish and trukey legs. Place quatered tomoatoes on top and place dish into the oven for about 40 min.

Note

Optional ingredience, instead of the Sweet Paprika Powder:

- Schezuan style - 1 tsp chilli powder
- Beijing style - 1 tsp white sesame
- Indian style - 1/2 tsp curry powder

Keywords: Turkey, GF

Mimi Mo

I love eating food with a well balanced and rich taste. And even more, I love to make it from scratch and treat it like a piece of art, culinary and visually. 

While you may have scoured zillions of recipe site and tried a handful of these beautifully presented creations, you may have noticed that some of them didn't work out that well or didn't look as they were 'supposed' to look.

In many cases this is because the ingredients used are very localised. The wheat used in one region, country or climate zone is quite different from one at another place. So are the spices, meats and vegetables. So, give yourself a little slack and don't take the ingredient measures here as absolute. Look at what you'd like to achieve and adjust to your taste and locale.

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