Chestnut 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 a taste. The pork belly is rendered low and slow in a skillet until golden and crackling, then reunited with the roasted sprouts in a glossy pan sauce built from the leftover drippings, pure maple syrup, and a splash of apple cider vinegar. That glaze is the secret weapon: it's tangy, sweet, and just a little smoky from the charred sprout leaves, tying everything together in one bold, cohesive bite. A pinch of red pepper flakes at the end adds a gentle kick that keeps the sweetness from going over the top. The whole thing comes together with straightforward pantry staples — no specialty products, no hidden fillers, just clean, whole ingredients you can trust. It works beautifully as a hearty side or a main dish served over rice or alongside crusty bread to soak up every last drop of that glaze. Serve it straight from the pan while everything is still sizzling for maximum crunch.
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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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