Mushroom 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 sheet pan dinner that makes people ask for the recipe before they've even finished their plate. The pork belly gets rendered low and slow in a skillet first, building up a golden crust and leaving behind just enough fat to make the glaze absolutely sing. Those Brussels sprouts go into a hot oven cut-side down, coming out with deep, charred edges and tender centers that are miles away from the soggy versions you might remember. The glaze comes together right in the same skillet, picking up all those browned bits from the pork and turning maple syrup and apple cider vinegar into something genuinely special. A pinch of red pepper flakes at the end adds just enough heat to balance the sweetness without overwhelming the dish. Every single ingredient here is straightforward and naturally free of fungi, so there's no need to scan labels or swap anything out — just cook and enjoy. This one is equally at home on a weeknight table or as a crowd-pleasing side at a dinner party.
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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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