Shellfish Free Roasted Brussels Sprouts with Pork Belly and Maple
Crispy pork belly, caramelized Brussels sprouts, and a tangy maple glaze — this is the kind of sheet pan dinner that makes people ask for the recipe before they've even finished their plate. The pork belly gets rendered low and slow in a skillet until the cubes are golden and crackling, then the Brussels sprouts go into a hot oven cut-side down so they develop those deeply charred, nutty edges that make all the difference. The real magic happens when the maple syrup and apple cider vinegar hit the reserved pork fat, pulling up all those browned bits into a glossy, sweet-savory glaze that coats every single sprout. A pinch of red pepper flakes adds just enough heat to keep things interesting without overwhelming the richness of the pork. Everything comes together in one skillet at the end, which means the flavors meld beautifully and cleanup stays manageable. This dish is naturally free of any seafood or shellfish ingredients — no hidden sauces, no questionable add-ins — just honest, bold ingredients doing exactly what they're supposed to do. Serve it straight from the pan while the sprouts are still sizzling for the best possible texture.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!