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.

Prep Time
15 min
Cook Time
30 min
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


  1. 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.
  2. Preheat oven to 425°F. Line a large rimmed baking sheet with parchment paper. Arrange chicken in single layer on half of sheet.
  3. 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.
  4. 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

Nutrition Information

  • Serving Size 2 drumsticks and 1 cup brussels sprouts
  • Calories 352
  • Carbohydrate Content 30 g
  • Cholesterol Content 134 mg
  • Fat Content 13 g
  • Fiber Content 7 g
  • Protein Content 31 g
  • Saturated Fat Content 3 g
  • Sodium Content 599 mg
  • Sugar Content 16 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 0 g