Gluten-Free

Barbecue  Chicken Drumsticks  with Roasted Brussels Sprouts & Carrots

A five-ingredient barbecue sauce gives oven-baked drumsticks fresh-from-the-grill flavor. When using tomato-based ingredients, such as ketchup, use nonreactive bowls and cookware made from stainless steel, glass or ceramic.

Clean Eating

Servings

Prep Time

15 min

Cook Time

30 min

Duration

45 min

1½ tbsp finely chopped chipotle chile in adobo sauce
1½ tbsp raw honey (TRY: Wholesome! Organic Raw Honey)
1/2 cup ketchup (NOTE: Look for all-natural options such as Tessemae’s, or check out our Homemade Ketchup Recipe.)
1 tsp ground cumin
1 clove garlic, crushed
8 chicken drumsticks (about 2 lb), skin removed
1½ lb Brussels sprouts, trimmed and halved through stem end
1 large shallot, cut lengthwise into 1-inch-thick wedges
1 carrot, sliced diagonally into ¼-inch-thick rounds
2 tbsp olive oil
1/2 tsp ground black pepper
1/4 tsp sea salt

In a nonreactive bowl, whisk together ketchup, chipotle chile, honey, cumin and garlic. Add chicken and toss to coat. Cover and refrigerate for 2 to 24 hours.
Preheat oven to 425°F. Line a large rimmed baking sheet with parchment paper. Arrange chicken in single layer on half of sheet.
In a separate large bowl, toss together Brussels sprouts, shallot, carrot and oil. Spread in a single layer on remaining half of sheet. Sprinkle chicken and Brussels sprouts mixture with pepper and salt.
Bake until juices run clear when chicken is pierced, temperature reaches 165°F when tested in thickest part and Brussels sprouts are tender and browned, about 30 minutes