This glossy, deep-amber glaze comes together fast in one small saucepan, starting with garlic and fresh ginger bloomed in avocado oil until fragrant. Pure maple syrup and coconut aminos simmer down into a savory-sweet base, brightened with a splash of apple cider vinegar, then a quick arrowroot slurry whisked in to thicken everything into a spoon-coating, clingy finish. It's the kind of glaze that clings beautifully to roasted vegetables or a seared piece of chicken or salmon, brushed on during the last few minutes of cooking for a sticky, caramelized finish. Simple pantry staples and a short ingredient list make this an easy one to keep on repeat, and it fits neatly into a Paleo kitchen without any specialty items to track down. Make a batch ahead and just rewarm gently before drizzling — it holds well for whenever the craving for something sweet, garlicky, and a little tangy hits.
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In a small bowl, whisk together the arrowroot starch and cold water until fully dissolved with no lumps. Set aside.
Heat the avocado oil in a small saucepan over medium-low heat until it shimmers. Add the minced garlic and grated ginger and cook, stirring constantly, until fragrant and just softened, about 1 minute. Watch closely — the garlic can brown quickly at this stage.
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