Peanut 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 complicated feelings about vegetables. The pork belly gets rendered low and slow in a skillet until the cubes are golden and crackling, then the drippings become the base for a glossy glaze that ties the whole thing together. Roasting the sprouts cut-side down at high heat is the move here, coaxing out deep browning and those irresistible charred outer leaves. A splash of apple cider vinegar cuts through the richness of the pork fat and keeps the maple syrup from tipping into cloying sweetness. Everything comes together in one skillet toss at the end, so the sprouts soak up every bit of that savory-sweet glaze. The optional red pepper flakes add just enough heat to make the dish feel a little exciting without overwhelming the other flavors. Every ingredient on this list is naturally free of peanuts, so there are no label-reading gymnastics required — just straightforward, satisfying cooking.
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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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