High Fructose Corn Syrup 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 dish that makes people forget they're eating vegetables. The pork belly is rendered low and slow in a skillet until golden and crackling, then the Brussels sprouts go into a screaming-hot oven until their cut sides turn deep brown and their outer leaves go satisfyingly crisp at the edges. What ties it all together is a quick pan glaze made from pure maple syrup and apple cider vinegar, built right in the same skillet using those browned pork drippings for maximum flavor. Avoiding high fructose corn syrup in savory dishes can be trickier than it sounds — bottled glazes, sauces, and even some store-bought syrups sneak it in. Here, the only sweetener is pure maple syrup, so you know exactly what's going into the pan. The apple cider vinegar keeps the glaze from tipping too sweet, giving it a bright, balanced finish that clings beautifully to every sprout and cube of pork. A pinch of red pepper flakes at the end adds just enough heat to make the whole thing feel a little exciting. This is a genuinely impressive plate built entirely from clean, straightforward ingredients.

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