Paleo 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're eating something genuinely wholesome. The pork belly renders down in a skillet first, building a golden crust and leaving behind just enough fat to form the base of the glaze, so nothing goes to waste and every bite carries serious depth. Pure maple syrup and apple cider vinegar come together in that same pan, picking up all the browned bits and reducing into something glossy and just barely sweet with a bright tang to balance it. The Brussels sprouts go into a hot oven cut-side down, which means you get those dark, almost charred edges that convert even the most skeptical vegetable eaters at the table. Everything gets tossed together at the end so the sprouts soak up the glaze and the pork belly stays crisp — it's a textural dream. This recipe leans entirely on whole, unprocessed ingredients, making it a natural fit for anyone avoiding grains, legumes, or refined sugars without having to swap a single thing. It works just as well as a weeknight dinner as it does as a showstopper side for a bigger spread.
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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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