Rye 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 gets rendered low and slow in a skillet until each cube is golden and crackling, then the drippings become the base for a glossy glaze that ties everything 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. Every ingredient in this recipe is naturally free of rye and grain-based additives, so there's no need to audit labels or swap anything out — it's straightforwardly safe as written. A pinch of red pepper flakes at the end adds just enough heat to make the whole thing feel a little exciting. This one belongs in your regular weeknight rotation.

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