Breastfeeding Friendly Roasted Brussels Sprouts with Pork Belly and Maple
Crispy pork belly, caramelized Brussels sprouts, and a sticky maple-cider glaze — this sheet pan dinner is the kind of meal that feels indulgent but is built on genuinely nourishing ingredients. Brussels sprouts are a fantastic source of vitamin C, folate, and fiber, all of which matter when your body is working hard to produce milk. The pork belly gets rendered down in a skillet first, so the fat becomes golden and crisp rather than greasy, and that reserved drippings become the base of the glaze — nothing goes to waste and every bite is packed with flavor. A splash of apple cider vinegar balances the sweetness of the pure maple syrup, keeping the sauce bright and complex rather than cloying. The whole thing comes together in one skillet finish, meaning the sprouts soak up every bit of that glossy, savory-sweet coating before hitting the table. A pinch of red pepper flakes is optional, which is a nice touch if you're being mindful of what you're adding to your diet right now. It's hearty, satisfying, and genuinely delicious — the kind of dinner that feels like a treat even when you're eating with intention.
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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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