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.
Ingredients
- 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
Preparation
- 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
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