This glossy glaze starts with pure maple syrup simmered low and slow until it thickens into a spoon-coating sheen, then gets steeped with a generous handful of fresh mint for a cool, herbaceous lift. A quick strain keeps the texture silky, and a splash of apple cider vinegar cuts through the sweetness with just the right amount of tang. Olive oil rounds out the base, while a pinch of fine sea salt keeps every note balanced rather than one-dimensional. Brush it warm over roasted vegetables, grilled chicken, or salmon for a bright, restaurant-worthy finish, or let it cool and keep it on hand for easy weeknight glazing. It's a simple, flavor-packed sauce that fits neatly into a low FODMAP kitchen without asking you to sacrifice complexity or shine.
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Heat the olive oil in a small saucepan over medium-low heat until shimmering. Add the minced garlic and cook, stirring frequently, until softened and fragrant but not browned, about 1 minute. Watch closely — garlic can color quickly and will turn bitter.
Pour in the maple syrup and stir to combine. Bring the mixture to a gentle simmer over medium heat, then reduce the heat to low and cook, stirring occasionally, until the glaze thickens slightly and coats the back of a spoon, about 5–6 minutes.
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