Low Sodium Roasted Brussels Sprouts with Pork Belly and Maple

Total time55 min

Prep time15 min

Cook time40 min

Low Sodium Roasted Brussels Sprouts with Pork Belly and Maple

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Ingredients

4 servings

1 lb fresh pork belly, skin removed, cut into ½-inch cubes
1 ½ lb brussels sprouts, trimmed and halved
Fresh Brussels Sprouts, 1 lb Bag Brussels Sprouts - Stalk Simple Truth Organic Bagged Fresh Brussels Sprouts Signature Select/Farms Brussels Sprouts - 12 OZ Signature Farms Brussels Sprouts - 24 OZ
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2 tbsp extra virgin olive oil
½ tsp kosher salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper
2 tbsp pure maple syrup
1 tbsp apple cider vinegar
¼ tsp red pepper flakes (optional)

Instructions

1
Preheat the oven to 425°F (220°C). Line a large sheet pan with parchment paper.
2
Heat a large skillet over medium heat. Add the pork belly cubes and cook, stirring occasionally, for 10–12 minutes until the fat has rendered and the pieces are golden brown and crisp on most sides. Transfer the pork belly to a plate and pour off all but about 1 tablespoon of the rendered fat from the skillet.

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