Citrus Free Roasted Brussels Sprouts with Pork Belly and Maple

Crispy pork belly, caramelized Brussels sprouts, and a sticky maple 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 each cube is golden and crackling, then the Brussels sprouts go into a hot oven cut-side down to develop those deeply charred, nutty edges that make all the difference. What ties everything together is a quick pan glaze built from pure maple syrup and apple cider vinegar, which picks up all the savory browned bits left behind from the pork fat — no citrus juice or zest needed anywhere in the process. That matters more than it sounds, because so many roasted vegetable recipes lean on lemon to add brightness, and this one proves you can get that same punchy contrast through vinegar and sweetness alone. The optional red pepper flakes add a gentle heat that plays beautifully against the richness of the pork and the sweetness of the glaze. Everything comes together in one skillet toss at the end, making cleanup surprisingly easy for a dish that tastes this impressive. Serve it straight from the pan while the sprouts are still sizzling.

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