Baked Turkey Legs with Brussels Sprouts
Baked Turkey Legs with Brussels Sprouts - Crispy on the outside, juicy on the inside - hot from the oven!
Nutritional values
(Percentage of daily recommendation)
| Calorie | 468 cal. | (22 %) | ||
| Protein | 51 g | (52 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 30 g | (20 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.7 g | (29 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.3 mg | (36 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 19.8 mg | (165 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 228 μg | (76 %) | ||
| Pantothenic acid | 2.9 mg | (48 %) | ||
| Biotin | 4.6 μg | (10 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 201 mg | (212 %) | ||
| Potassium | 1,910 mg | (48 %) | ||
| Calcium | 104 mg | (10 %) | ||
| Magnesium | 103 mg | (34 %) | ||
| Iron | 6.9 mg | (46 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 6.3 mg | (79 %) | ||
| Saturated fatty acids | 4 g | |||
| Uric acid | 370 mg | |||
| Cholesterol | 144 mg |
Ingredients
- Ingredients
- 3 Tbsps olive oil
- 800 grams potatoes
- salt
- peppers
- 4 Turkey drumsticks (each about 250 grams)
- ground paprika (sweet)
- 600 grams Brussels sprouts
- 4 stalks parsley
Preparation steps
Grease a baking sheet with 1 tablespoon of olive oil. Peel the potatoes, rinse, pat dry and cut into eighths. In a bowl, mix the remaining olive oil with a little salt and pepper, add potatoes and mix well.
Season the turkey legs with salt, pepper and paprika to taste. Put the legs on the baking sheet in a preheated oven at 220°C (fan 200°C; gas mark 3-4) (approximately 400°F) and cook for 15 minutes. When done, spread the potatoes on the plate and reduce the temperature to 180°C (convection oven 160°C; gas mark 2-3) (approximately 350°F). Cook the turkey legs with the potatoes for about 40 minutes.
Meanwhile, rinse the Brussels sprouts and cut the stalks crosswise. Cook in boiling salted water for 10-15 minutes until al dente. Then drain, rinse in cold water and drain again.
Put the sprouts on the plate 5 minutes before the end of cooking. Stir the potatoes and Brussels sprouts gently and cook until done. The legs are cooked if one pierces the thickest part of the meat with a fork and clear juice exits. Rinse the parsley, shake dry, chop and sprinkle on top.
