Nutrition Facts

Instructions

• STEP 1

  Preheat oven to 500°F.

• STEP 2

  Peel and mince garlic and ginger. In a medium bowl, prepare marinade by whisking together ½ of the garlic and ginger (save the rest for the carrots), vinegar, honey, soy sauce, and pepper.

  • 4 cloves garlic
  • 1 (1 inch) piece ginger
  • 3 tbsp balsamic vinegar
  • 3 tbsp honey
  • 1 ½ tbsp soy sauce
  • ⅛ tsp black pepper

• STEP 3

  Make a couple cuts in each of the drumsticks. Add to bowl with marinade and toss to coat. Transfer to a small baking dish, reserving marinade in bowl.

  • 1 ¼ lb chicken drumsticks

• STEP 4

  Place in the oven and bake for 10 minutes. Spoon reserved marinade on top of chicken and continue baking until cooked through, another 20-25 minutes.

• STEP 5

  Wash and peel carrots. Slice diagonally into ¼ in pieces.

  • 6 medium carrots

• STEP 6

  Heat a skillet over medium-high heat.

• STEP 7

  Coat bottom of skillet with oil. Add remaining garlic and ginger and cook until fragrant, 15-30 seconds. Add carrots and season with salt and pepper. Stirring frequently, cook until carrots are tender-crisp and slightly browned, 8-10 minutes. If skillet gets too dry, add a little water.

  • about 1 tbsp virgin coconut oil
  • ¼ tsp salt
  • ⅛ tsp black pepper

• STEP 8

  Wash and dry parsley. Shave leaves off the stems; discard the stems and mince the leaves. Stir ½ (save the rest for garnishing) into the carrots.

  • ½ small bunch Italian (flat-leaf) parsley

• STEP 9

  To serve, place carrots on a plate, add drumsticks on top, and garnish with remaining parsley. Enjoy!