Paraben 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 leftover fat becomes the base for a glossy glaze built with pure maple syrup and apple cider vinegar. That glaze clings to every cut-side-down, oven-charred sprout in the most satisfying way. A pinch of red pepper flakes at the end adds just enough heat to balance the sweetness without overwhelming the whole thing. For anyone navigating paraben sensitivities, this recipe keeps things refreshingly straightforward — every ingredient is a whole, recognizable food with no preservatives or synthetic additives hiding in the mix. Pure maple syrup, fresh Brussels sprouts, olive oil, and a good piece of pork belly are all you need. Nothing processed, nothing suspicious on the label. It's a hearty side dish or a genuinely filling main, and it comes together on a single sheet pan and one skillet, which means cleanup is as easy as the cooking itself.

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