Fructose Free Balsamic-Rosemary Chicken Thighs with Brussels Sprouts & Carrots
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4 servings
For the marinade
- 3 tbsp balsamic vinegar
Ingredient noteA serving of up to about 1 tablespoon of balsamic vinegar is low in fructose. This recipe contains only about 2 1/4 teaspoons per serving, making it likely Low Fructose. If you prefer to always avoid balsamic vinegar, please tap it and change its rating to Red.
- 3 tbsp extra-virgin olive oil
- 2 tbsp fresh rosemary, finely chopped
- 3 cloves garlic, minced
- 1 tsp dijon mustard
- ½ tsp salt
- ¼ tsp black pepper
For the sheet pan
- 4 bone-in, skin-on chicken thighs (about 2 lb total)
- 1 lb brussels sprouts, trimmed and halved
- 3 medium carrots (about 12 oz), peeled and sliced on the diagonal ½-inch thick
- 2 tbsp extra-virgin olive oil
- ¼ tsp salt
- ¼ tsp black pepper
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
In a small bowl, whisk together the balsamic vinegar, 3 tbsp extra-virgin olive oil, rosemary, garlic, Dijon mustard, 1/2 tsp salt, and 1/4 tsp black pepper until combined. Reserve 2 tbsp of the marinade in a separate small bowl and set aside for glazing.
- 2
Pat the chicken thighs dry with paper towels and place them in a large zip-top bag or shallow dish. Pour the remaining marinade over the chicken, turning to coat. Seal and marinate at room temperature for 30 minutes, or refrigerate for up to 8 hours.
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