Beef Free Roasted Brussels Sprouts with Pork Belly and Maple
Crispy pork belly, caramelized Brussels sprouts, and a sticky maple-cider glaze — this sheet pan dish is the kind of thing that disappears fast at the dinner table. The pork belly gets rendered low and slow in a skillet first, building up a gorgeous golden crust and leaving behind just enough fat to form the base of the glaze. Those halved Brussels sprouts go into a hot oven cut-side down, where they develop deep, nutty browning and irresistibly crispy outer leaves. The finishing touch — maple syrup and apple cider vinegar cooked down with the pork drippings — brings a sweet, tangy richness that ties every element together beautifully. Since the whole dish is built around pork rather than beef, it's a naturally satisfying option for anyone steering clear of red meat without sacrificing any of that savory, indulgent depth. A pinch of red pepper flakes at the end adds just enough heat to keep things interesting. This one is weeknight-easy but impressive enough to put on the table for company.
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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.
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