To make the given recipe healthier, we can make adjustments that reduce added sugars, unhealthy fats, and sodium content. Here’s a modified version:
Step 1 : **Preheat oven to 500°F.**
Step 2: **Peel and mince garlic and ginger.** In a large bowl, prepare the marinade by whisking together ½ of the garlic and ginger (save the rest for the carrots), vinegar, a reduced amount of honey, low-sodium soy sauce, and pepper.
– 2 (1 inch) pieces ginger
– 6 tbsp balsamic vinegar
– 3 tbsp honey (reduced from 6 tbsp for less added sugar)
– 2 tbsp low-sodium soy sauce (reduced sodium content)
Step 3 : **Make a couple of cuts in each of the drumsticks.** Add to the bowl with the marinade and toss to coat. Transfer to a large baking dish, reserving the marinade in the bowl.
– 2 ½ lb chicken drumsticks
Step 4 : **Place in the oven and bake for 10 minutes.** Spoon reserved marinade on top of the chicken and continue baking until cooked through another 20-25 minutes.
Step 5 : **Wash and peel carrots.** Slice diagonally into ¼ in pieces.
Step 6 : **Heat a skillet over medium-high heat.**
Step 7 : **Coat the bottom of the skillet with a reduced amount of oil.
Add remaining garlic and ginger and cook until fragrant, 15-30 seconds. Add carrots and season with a reduced amount of salt and pepper. Stirring frequently, cook until carrots are tender-crisp and slightly browned, 8-10 minutes. If the skillet gets too dry, add a little water.
– 1 tbsp virgin coconut oil (reduced for less saturated fat)
– ¼ tsp salt (reduced sodium content)
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.
– 1 small bunch of Italian (flat-leaf) parsley
These modifications focus on reducing the amount of added sugars, unhealthy fats, and sodium in the dish while still preserving the core flavors and components of the recipe.