Gut Friendly Roasted Brussels Sprouts with Pork Belly and Maple
Brussels sprouts and pork belly might sound indulgent, but this sheet-pan combination is built around whole, minimally processed ingredients that are genuinely kind to your digestive system. The sprouts are roasted at high heat until their cut sides turn deep golden and their outer leaves go crispy and slightly charred — that caramelization brings out a natural sweetness that makes them impossible to resist. Pork belly is rendered low and slow in a skillet until the fat melts away and each cube turns golden and crackling, giving you rich flavor without relying on anything artificial or gut-disrupting. The glaze comes together in the same pan using just pure maple syrup and apple cider vinegar, which adds a bright, tangy finish and helps balance the richness of the meat. Apple cider vinegar in particular is a friendly addition for anyone focused on digestive wellness, and it does double duty here by lifting all those savory browned bits from the pan into the sauce. A pinch of red pepper flakes at the end is entirely optional, so you can keep things gentle or add a little kick depending on how your body responds to heat. Everything comes together in one toss, served immediately while the glaze is still glossy and the sprouts are at peak crunch.
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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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