Cinnamon Free Roasted Brussels Sprouts with Pork Belly and Maple
Crispy pork belly, caramelized Brussels sprouts, and a tangy maple glaze — this is the kind of dish that makes a weeknight feel like a special occasion. The pork belly gets rendered low and slow in a skillet until the cubes are golden and crackling, then the Brussels sprouts go into a hot oven cut-side down to develop those deeply charred, nutty edges that make them irresistible. The real magic happens when the leftover pork fat becomes the base of a quick maple and apple cider vinegar glaze, pulling all those browned bits off the pan into something sticky, savory, and just a little sharp. Everything gets tossed together at the end so every sprout is coated and glistening. For anyone navigating a sensitivity to cinnamon, this recipe is a genuinely satisfying find — warm, complex flavor without any of the spice blends or seasoning mixes that so often sneak it in. The ingredient list is short and straightforward, so there's no guesswork about what's actually in your pan. Add the optional red pepper flakes if you want a little heat to balance the sweetness, and serve it immediately while the pork is still crisp.
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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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