Nightshade Free Roasted Brussels Sprouts with Pork Belly and Maple
Caramelized, crispy, and glazed with a sweet-savory maple drizzle, this sheet pan dish is the kind of recipe that converts even the most reluctant Brussels sprouts skeptic. Pork belly is rendered low and slow in a skillet until the cubes are golden and crackling, then the leftover fat becomes the base of a quick maple and apple cider vinegar glaze that ties everything together beautifully. The sprouts go into a hot oven cut-side down, where they develop deep, nutty browning and those irresistible charred outer leaves. Avoiding nightshades doesn't mean sacrificing bold flavor — there are no tomatoes, peppers, or hidden sauces here, just honest ingredients doing serious work. The optional red pepper flakes are the only item to skip if you're being strict, and the dish is completely satisfying without them. Everything comes together in one skillet toss at the end, making cleanup easy and the final plate genuinely impressive.
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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)
Can be omittedred pepper flakes
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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