Legume 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're eating vegetables. The pork belly gets rendered low and slow in a skillet until each cube is golden and crackling, then the leftover fat becomes the base for a glossy, tangy-sweet glaze that ties everything together. Roasting the sprouts cut-side down at high heat is the move here, coaxing out deep browning and those irresistible charred outer leaves. A splash of apple cider vinegar keeps the maple syrup from going cloying, and a pinch of red pepper flakes adds just enough heat to make the whole thing feel alive. Every ingredient in this recipe is naturally free of beans, lentils, peas, and other legumes, so there's no need to audit labels or swap anything out — it just works as written. This is the kind of sheet-pan-meets-skillet dinner that earns a permanent spot in the weeknight rotation.
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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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