Caffeine 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 cubes are golden and crackling, then the Brussels sprouts go into a screaming-hot oven cut-side down so they develop those deeply charred, nutty edges that make all the difference. The glaze comes together right in the same skillet using the reserved pork fat, pure maple syrup, and a splash of apple cider vinegar, picking up all those browned bits for serious depth of flavor. Everything gets tossed together at the end so the sprouts soak up every bit of that sweet, tangy, savory coating. Every single ingredient here is naturally free of stimulants — no coffee, no tea, no hidden additives — just whole, straightforward pantry staples doing exactly what they're supposed to do. A pinch of red pepper flakes at the finish adds a gentle kick that plays beautifully against the sweetness of the maple. This one works just as well as a showstopping side as it does a satisfying main course straight from the pan.
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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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