MSG 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 a complicated relationship with vegetables. The pork belly is rendered low and slow in a skillet until golden and crackling, then the drippings become the base for a two-ingredient glaze that ties the whole thing together beautifully. Every component here is straightforward and whole: fresh produce, a cut of pork, pure maple syrup, and apple cider vinegar — nothing processed, nothing with a suspiciously long ingredient list hiding flavor enhancers. That matters a lot when you're cooking without added glutamates, because so many shortcut sauces and seasoning blends are where those additives tend to sneak in. Roasting the sprouts cut-side down at high heat does all the heavy lifting, creating deep browning and crispy outer leaves that hold up perfectly when tossed in the glaze. A pinch of red pepper flakes at the end adds just enough heat to balance the sweetness. Serve it straight from the pan while everything is still sizzling.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →