Hazelnut 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 sheet pan dinner that makes people ask for seconds before they've even finished their first plate. The pork belly is rendered low and slow in a skillet until each cube is golden and crackling, then reunited with the sprouts at the end so nothing loses its texture. Roasting the Brussels sprouts cut-side down at high heat is the move here — you get deeply browned, almost nutty interiors with those irresistible charred outer leaves. The glaze comes together right in the same skillet using the reserved pork fat, maple syrup, and apple cider vinegar, picking up all those savory browned bits along the way. A pinch of red pepper flakes at the end adds just enough heat to balance the sweetness without overwhelming the dish. Every component in this recipe is naturally free from tree nuts, so there's no need to scrutinize labels or worry about hidden ingredients sneaking in. It's bold, satisfying comfort food that happens to be completely safe for anyone avoiding hazelnuts.
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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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