Roasted Turkey Thighs with Root Vegetables and Wild Rice

Ingredients

Steps

1. Step 1

   Preheat oven to 425°F. Rinse and pat dry the turkey thighs. Season with salt and pepper.

   • 4 thighsturkey thighs
   • 1 tspsalt
   • ½ tspblack pepper

2. Step 2

   Toss carrots, parsnips, and Brussels sprouts with olive oil, salt, and pepper on a baking sheet. Roast in the oven for 20-25 minutes until tender and caramelized.

   • 2carrots
   • 2parsnips
   • 1brussels sprouts
   • 2 tbspolive oil
   • 1 tspsalt
   • ½ tspblack pepper

3. Step 3

   While the vegetables roast, place the turkey thighs on a separate baking sheet lined with parchment paper. Roast in the oven for 25-30 minutes until cooked through.

   • 4 thighsturkey thighs

4. Step 4

   In a medium saucepan, bring 2 cups of water to a boil. Add wild rice, reduce heat to low, cover, and simmer for 40-45 minutes until the water is absorbed and the rice is tender.

   • 1 cupwild rice