Almond Free Roasted Brussels Sprouts with Pork Belly and Maple
Crispy pork belly, caramelized Brussels sprouts, and a sticky maple-cider glaze — this is the kind of dish that makes people forget they ever had a complicated relationship with vegetables. The pork belly gets rendered low and slow in a skillet until the pieces are golden and crackling, then the leftover fat becomes the base for a glossy, tangy-sweet glaze that ties everything together. Roasting the sprouts cut-side down at high heat is the move here, coaxing out deep browning and those irresistible charred outer leaves that make the whole pan smell incredible. A splash of apple cider vinegar keeps the maple syrup from going cloying, and a pinch of red pepper flakes adds just enough heat to keep things interesting. Every ingredient in this recipe is naturally free of tree nuts, so there's no need to scrutinize labels or swap anything out — it just works as written. This one is equally at home as a weeknight side or a showstopper on a holiday table, and it comes together in a single skillet and sheet pan for easy cleanup.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
- 1 lb fresh pork belly, skin removed, cut into ½-inch cubes
- 1 ½ lb brussels sprouts, trimmed and halved
- 2 tbsp extra virgin olive oil
- ½ tsp kosher salt
- 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!