Coconut 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 sheet-pan dinner that makes people hover around the kitchen waiting for the first bite. The pork belly gets rendered down in a skillet until golden and crackling, then the Brussels sprouts go into a hot oven cut-side down so they develop those deeply charred, nutty edges that convert even the most skeptical vegetable eaters. The real magic happens when the maple syrup and apple cider vinegar hit the pan with the reserved pork fat, pulling up all those browned bits into a glossy, sweet-savory glaze that coats everything beautifully. Every ingredient here is straightforward and naturally free from coconut in any form — no coconut aminos, no coconut oil, no hidden coconut sugar — so you can cook with total confidence. A pinch of red pepper flakes stirred in at the end adds just enough heat to balance the sweetness of the maple. This is the kind of dish that works as a hearty side or a satisfying main, and it comes together with minimal cleanup thanks to the sheet-pan-plus-skillet method. Serve it immediately while the sprouts are still crisp and the glaze is warm and sticky.

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