Balsamic Glazed Chicken and Brussels Sprouts

Balsamic vinegar caramelizes into a sweet-savory glaze that makes Brussels sprouts universally loved.

Ingredients

• 1.5 lbs boneless skinless chicken thighs
• 3 cups Brussels sprouts, halved
• 1 medium red onion, quartered
• 3 cloves garlic, minced
• Glaze: 3 tbsp balsamic vinegar, 1 tbsp olive oil, 1 tsp Dijon mustard, 1 tsp honey (or sugar substitute), salt and pepper
• 2 tbsp olive oil

Directions

1. Preheat oven to 425°F. Whisk glaze ingredients together.
2. Toss Brussels sprouts and onion with 2 tbsp olive oil, salt, and pepper on a baking sheet.

Roast 10 minutes.

1. Add chicken to pan. Brush everything generously with balsamic glaze.
2. Roast 20 more minutes, brushing with glaze once more halfway through.
3. Chicken should be 165°F. Brussels sprouts should be caramelized at the edges.

Notes

Balsamic vinegar has a low glycemic index despite its sweetness. The longer it cooks, the more it reduces and intensifies.