Nutmeg 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 hover around the kitchen waiting for it to be done. The pork belly gets rendered low and slow in a skillet first, building a golden crust and leaving behind just enough fat to carry the flavor through the entire dish. Those Brussels sprouts go into a screaming-hot oven cut-side down, so they come out with deep, almost charred edges and tender centers that soak up the glaze beautifully. The maple syrup and apple cider vinegar come together in that same skillet, picking up all the browned bits from the pork for a glaze that's sweet, tangy, and just a little smoky. A pinch of red pepper flakes at the end adds a gentle kick that keeps the sweetness in check. The whole thing comes together in one skillet and one sheet pan, which means big flavor without a big cleanup. It's the kind of recipe that feels impressive but is genuinely straightforward to pull off on a weeknight.
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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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