Macadamia 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 ever had complicated feelings about vegetables. The pork belly is rendered low and slow in a skillet until golden and crackling, then reunited with the sprouts at the end so nothing loses its crunch. Roasting the Brussels sprouts cut-side down at high heat is the real secret here, coaxing out deep, almost nutty caramelization along the flat edges while the outer leaves go satisfyingly crisp. The glaze comes together right in the same skillet using the reserved pork fat, maple syrup, and apple cider vinegar — building on all those browned bits for a sauce that's rich, tangy, and just a little sweet. A pinch of red pepper flakes at the end adds a gentle kick that keeps every bite interesting. The whole thing comes together on one pan and one skillet, which means bold flavor without a mountain of dishes. It's the kind of weeknight-worthy recipe that also earns a spot at a dinner party table without any apology.

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