Preheat oven to 475°F.

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, coconut aminos, and pepper.

4 cloves garlic
1 (1 inch) piece ginger
3 tbsp balsamic vinegar
3 tbsp honey
1 ½ tbsp coconut aminos
⅛ tsp black pepper

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

Place in the oven and bake for 10 minutes. Spoon reserved marinade on top of chicken and continue baking until cooked through, another 10-15 minutes.

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

6 medium carrots

Heat a skillet over medium-high heat.

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

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

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