Fructose Free Crispy Brussels Sprouts with Balsamic Glaze

Total time35 min

Prep time10 min

Cook time25 min

Fructose Free Crispy Brussels Sprouts with Balsamic Glaze

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Ingredients

4 servings

1 ½ lb brussels sprouts, trimmed and halved through the stem
3 tbsp extra-virgin olive oil
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
See all
½ tsp kosher salt
¼ tsp black pepper
¼ tsp red pepper flakes (optional)

For the glaze

½ cup balsamic vinegar
Ingredient note
A serving of up to about 2 tablespoons of balsamic vinegar is low in fructose. This recipe works out to right about that much per serving, so it is likely Low Fructose, though it does not leave room for a second helping. If you prefer to always avoid balsamic vinegar, please tap it and change its rating to Red.
1 tbsp honey
Chef's tip
Use the same amount. Maple syrup is a little thinner and less sticky than honey.

Instructions

1
Preheat the oven to 425°F (220°C) and position a rack in the lower third. Place a large sheet pan in the oven while it preheats — this helps the cut sides of the sprouts sear rather than steam.
2
Toss the Brussels sprouts with the olive oil, salt, and pepper in a large bowl until evenly coated.

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