Gluten 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 dish that makes people forget they ever had a complicated relationship with vegetables. The pork belly is rendered low and slow in a skillet until golden and crackling, then the drippings become the base of a glossy glaze built with pure maple syrup and apple cider vinegar. That glaze clings to every charred, cut-side-down sprout that just came out of a screaming-hot oven, and the result is deeply savory, a little sweet, and just the right amount of smoky. Every single ingredient here is naturally free of gluten, so there's no swapping, substituting, or label-squinting required — just straightforward, whole-food cooking that happens to work for anyone avoiding gluten. A pinch of red pepper flakes at the end adds a subtle kick that plays beautifully against the sweetness of the maple. This is the kind of side dish that quietly steals the show at the dinner table, but it's hearty enough to stand on its own as a main. Serve it straight from the pan while everything is still sizzling.

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