Celery 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 pieces are golden, crackling, and irresistible, then the Brussels sprouts go into a hot oven cut-side down to develop those deep, charred edges that make all the difference. The real magic happens when the leftover pork fat becomes the base for a quick maple and apple cider vinegar glaze that pulls every element together with a sweet, tangy kick. Everything is built from whole, straightforward ingredients — fresh produce, good olive oil, pure maple syrup — so there's nothing hidden to worry about, no processed sauces or seasoning blends that might sneak in unwanted extras. A pinch of red pepper flakes at the end adds just enough heat to balance the sweetness if you're into that. This is the kind of sheet-pan-meets-skillet dinner that looks impressive but comes together with minimal fuss, and it's equally at home as a weeknight side or the star of a casual dinner party spread.
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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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