Cashew 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 is rendered low and slow in a skillet until golden and crackling, then the drippings become the base of a glossy, tangy-sweet glaze that ties everything together. Brussels sprouts go cut-side down on a hot sheet pan so they develop those deeply browned, slightly charred edges that make them completely irresistible. A splash of apple cider vinegar keeps the maple syrup from tipping into cloying territory, and a pinch of red pepper flakes adds just enough heat to keep things interesting. Every component in this recipe is straightforward and whole — fresh produce, pure maple syrup, and simple pantry staples — so there's no need to scrutinize labels or worry about hidden nut-based ingredients sneaking in. It comes together in one skillet and one sheet pan, which means cleanup is as easy as the cooking. Serve it straight from the pan while everything is still sizzling and the glaze is at its most glossy.
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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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