Capsaicin 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 sheet pan dinner that makes people hover around the kitchen waiting for their plate. 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 hot oven cut-side down so they develop those deeply browned, slightly charred edges that make them irresistible. The glaze comes together in the same skillet using the reserved pork fat, pure maple syrup, and apple cider vinegar, picking up all those savory browned bits for serious depth of flavor. Everything gets tossed together at the end so every sprout is lacquered in that sweet-tangy glaze with little nuggets of crispy pork throughout. For anyone avoiding capsaicin, this dish is naturally built around bold, warming flavors that have nothing to do with heat — the richness of the pork, the nuttiness of the roasted brassicas, and the brightness of the vinegar do all the heavy lifting. The red pepper flakes listed are explicitly optional and easy to leave out without losing a single thing. 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)
Can be omittedred pepper flakes
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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