Brazil Nut Free Roasted Brussels Sprouts with Pork Belly and Maple
Crispy pork belly, caramelized Brussels sprouts, and a tangy maple glaze — this sheet pan skillet combo 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 maple and apple cider vinegar glaze that ties everything together beautifully. Brussels sprouts go into a hot oven cut-side down, where they develop deep, almost nutty caramelization and those irresistible crispy outer leaves. Everything gets tossed together at the end so the sprouts soak up every bit of that sticky, savory-sweet glaze. A pinch of red pepper flakes adds just enough heat to keep things interesting without overwhelming the balance of flavors. Every ingredient here is straightforward and easy to source — no specialty products, no hidden additives, just clean whole foods cooked with technique. This is the kind of recipe that earns a permanent spot in your weeknight rotation.
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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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