BHA & BHT Free Roasted Brussels Sprouts with Pork Belly and Maple

Crispy pork belly, caramelized Brussels sprouts, and a tangy maple glaze — this is the kind of dish that makes people forget they ever had a complicated relationship with vegetables. The pork belly is rendered low and slow in a skillet until golden and crackling, then the drippings become the base for a quick glaze built from pure maple syrup and apple cider vinegar. That glaze clings to every cut-side-down, oven-charred sprout in the most satisfying way. For anyone navigating preservative-free eating, the ingredient list here is refreshingly straightforward — fresh produce, a clean cut of pork, olive oil, and pantry staples with no synthetic additives hiding in the mix. BHA and BHT tend to sneak into processed fats, packaged seasonings, and pre-made sauces, so building the glaze yourself from scratch is exactly the kind of move that keeps this meal clean. A pinch of red pepper flakes at the end adds just enough heat to balance the sweetness without overwhelming the dish. Serve it straight from the pan while everything is still sizzling and glossy — it does not wait well, and honestly, neither will your guests.

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