This glossy, deep-purple glaze is built on nothing more complicated than balsamic vinegar and maple syrup, simmered low and slow until it reduces down to a thick, spoon-coating syrup. A hit of smoked paprika stirred in off the heat gives it a smoky, almost barbecue-like depth, while a pinch of sea salt and optional cayenne round out the flavor with a little warmth and balance. The whole thing comes together in one small saucepan with barely any hands-on effort, and it keeps in the fridge for weeks, so a single batch goes a long way. Drizzle it over roasted vegetables, grain bowls, or grilled proteins for an instant flavor boost that tastes far more restaurant-worthy than the ingredient list suggests. It's a simple, pantry-friendly staple that works well for a Low FODMAP kitchen, letting you dress up simple dishes without reaching for anything complicated.
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A serving of up to about 2 tablespoons of balsamic vinegar is low in FODMAPs. This recipe works out to right about that much per serving, so it is likely Low FODMAP, 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.
Combine the balsamic vinegar and maple syrup in a small saucepan over medium heat, stirring once to combine.
Bring the mixture to a gentle boil, then reduce the heat to medium-low and simmer, stirring occasionally, until the glaze has reduced by about half and coats the back of a spoon with a thick, syrupy consistency, 14–16 minutes. Watch closely in the final 2–3 minutes — the sugars can scorch quickly once the liquid thickens.
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