Honey Free Roasted Brussels Sprouts with Pork Belly and Maple
Crispy pork belly, caramelized Brussels sprouts, and a tangy maple glaze — this sheet pan dish is the kind of thing that disappears fast at the dinner table. The sweetness here comes entirely from pure maple syrup, making it a straightforward swap for anyone avoiding honey without sacrificing any of that sticky, glossy finish. Rendering the pork belly in a skillet first is the move that sets this recipe apart — you get deeply golden, crackling-edged cubes and a tablespoon of flavorful fat that becomes the base of the glaze. Roasting the sprouts cut-side down at high heat means serious caramelization and those irresistible charred outer leaves that convert even the most skeptical Brussels sprouts eaters. The apple cider vinegar in the glaze cuts through the richness of the pork and balances the maple beautifully, so nothing tastes one-note or heavy. Everything comes together in the skillet at the end, giving every sprout a chance to soak up that glossy, slightly spicy coating. It's bold, savory, and just sweet enough — a genuinely satisfying dish that works as a hearty side or a main event on its own.
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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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