Pecan Free Roasted Brussels Sprouts with Pork Belly and Maple
Caramelized Brussels sprouts meet crispy, golden pork belly in a dish that hits every note — savory, sweet, tangy, and just a little smoky. The sprouts go into a hot oven cut-side down, which coaxes out deep browning and those irresistible charred outer leaves that make this vegetable genuinely crave-worthy. Meanwhile, the pork belly renders down in a skillet until the fat is silky and the pieces are crackling-crisp, building a flavor base that store-bought shortcuts simply can't replicate. The real magic happens when pure maple syrup and apple cider vinegar hit that reserved pork fat, pulling up all the browned bits and reducing into a glossy glaze that ties everything together. A pinch of red pepper flakes adds a gentle kick if you want it, balancing the sweetness without overwhelming the dish. Everything comes together in one final toss, so every sprout gets coated and every bite delivers that sweet-savory punch. It's the kind of side dish that quietly steals the show at the dinner table.
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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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