Carrageenan 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 claimed to dislike vegetables. The pork belly is rendered low and slow in a skillet until golden and crackling, then reunited with the sprouts at the end so every bite has that satisfying contrast of tender and crisp. Roasting the Brussels sprouts cut-side down at high heat is the move here, coaxing out deep browning and those irresistible charred outer leaves. The glaze comes together right in the same skillet using the reserved pork fat, pure maple syrup, and apple cider vinegar — no packaged sauces, no thickeners, nothing hiding in the ingredient list. That matters because carrageenan turns up in a surprising number of processed glazes, marinades, and even some dairy-based products, so building the sauce from scratch keeps everything clean and straightforward. A pinch of red pepper flakes at the end adds just enough heat to balance the sweetness without overwhelming the dish. It all comes together in one skillet and one sheet pan, which means bold flavor and an easy cleanup.

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