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.
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.
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.
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.
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.
