Pregnancy Friendly Roasted Brussels Sprouts with Pork Belly and Maple
Caramelized, crispy, and glazed with a sweet-savory maple drizzle, this sheet pan dish is the kind of deeply satisfying meal that feels indulgent without cutting any corners on nourishment. Brussels sprouts are a genuinely excellent choice during pregnancy — packed with folate and fiber — and roasting them cut-side down at high heat transforms them into something almost addictive, with golden edges and tender centers. The pork belly is cooked low and slow in a skillet first, rendering the fat properly so every cube comes out crisp and fully cooked through, which matters when you're being careful about food safety. That reserved pork fat becomes the base of a quick maple and apple cider vinegar glaze that ties the whole dish together with just the right balance of sweet, tangy, and rich. Everything is made from whole, recognizable ingredients — fresh sprouts, pure maple syrup, olive oil — so there's no guesswork about what's actually on your plate. It comes together on one pan and one skillet, which means less cleanup and more time to actually enjoy dinner.
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Learn more →Ingredients
4 servings
- 1 lb fresh pork belly, skin removed, cut into ½-inch cubes
Ingredient noteCook all meat thoroughly when pregnant.
- 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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