Seed Oil 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 whole thing comes together on a sheet pan and a single skillet, which means big flavor without a pile of dishes. What makes this work so well for anyone avoiding industrial seed oils is the fat situation: the pork belly renders its own rich, clean fat right in the skillet, and extra virgin olive oil handles the roasting duties on the sprouts. No canola, no soybean oil, no mystery blends — just real ingredients doing exactly what they're supposed to do. The glaze is built directly in that same skillet using the reserved pork drippings, pure maple syrup, and apple cider vinegar, so every drop of flavor is accounted for and nothing goes to waste. A pinch of red pepper flakes at the end adds just enough heat to balance the sweetness, and the contrast of charred, crispy sprout leaves against the tender, lacquered pork is genuinely hard to stop eating. Serve it straight from the pan while everything is still sizzling.

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