Pistachio 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 claimed to dislike vegetables. The pork belly is rendered low and slow in a skillet until the cubes are golden and crackling, then the leftover fat becomes the base for a glossy glaze that ties the whole thing together. Brussels sprouts go cut-side down on a hot sheet pan so they develop those deeply browned, slightly charred edges that make them completely irresistible. A splash of apple cider vinegar cuts through the richness of the pork and the sweetness of the maple syrup, keeping every bite balanced and bright. Optional red pepper flakes add just enough heat to make things interesting without overwhelming the savory-sweet combo. Every ingredient here is straightforward and naturally free from tree nuts of any kind, so there's no label-reading stress — just honest, satisfying cooking. Serve it straight from the pan while everything is still sizzling for the best possible texture.
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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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