Chicken Free Roasted Brussels Sprouts with Pork Belly and Maple

Crispy pork belly, caramelized Brussels sprouts, and a sticky maple-cider glaze — this sheet pan dish hits every note you want from a cold-weather recipe. The pork belly is rendered low and slow in a skillet first, building a golden crust and leaving behind just enough fat to form the base of that glossy, tangy glaze. Brussels sprouts go into the oven cut-side down at high heat, which coaxes out deep browning and those irresistible charred outer leaves that convert even the pickiest eaters. The apple cider vinegar cuts through the richness of the pork and the sweetness of the maple syrup, keeping every bite balanced rather than cloying. A pinch of red pepper flakes at the end adds just enough heat to make the whole thing feel a little exciting. Everything comes together in one skillet toss at the finish, so the sprouts soak up every bit of that pan glaze before hitting the table. It's the kind of dish that looks and tastes like you put in way more effort than you actually did.

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