Fall dishes are here : roasted turkey thighs + multi colored carrots with dates & rosemary
Recipe:
Marinade for the turkey thighs: olive oil, balsamic vinegar, salt, 2 tbsp dates sugar, rosemary & a little chili powder. I marinated the thighs for 5 hours in the fridge, rotated them 1/2 way through, and then brought to room temperature before cooking them.
Veggies: wash, peel & cut up multi colored carrots in approx. 1” pieces. Chop up 1 shallot. Take out the pit and cut up dates. Pour some olive oil in bottom of Pyrex dish. Toss the carrots with the olive oil, shallots, dates, garlic salt and rosemary.
Make space in the middle of the dish for the turkey thighs. Place them and then pour the marinade over them. Add more rosemary on top. Move carrots around so they get covered in some of the marinade too.
Roast in oven at 425 for approx. 30-35 minutes then baste the thighs with the juices & marinade in the pan, move the carrots so they soak up more of the marinade too, and then bake for another 5-7 minutes until the turkey reaches 165 degrees. Take out and let it rest for 5-10 minutes.
Plate the thighs, drizzle the sauce over them, toss the carrots and dates in the sauce and add them to the plate.
Enjoy!
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