Tree Nut 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're eating vegetables. The pork belly gets rendered low and slow in a skillet until the cubes are golden and crackling, then the leftover fat becomes the base of a glossy glaze built with pure maple syrup and apple cider vinegar. Those two ingredients do serious work together, balancing sweet and tangy while picking up all the savory browned bits from the pan. The Brussels sprouts go into a screaming-hot oven cut-side down, so they develop deep caramelization and crispy charred edges before they ever meet the glaze. Everything comes together in one skillet at the end, which means every sprout gets coated in that sticky, porky sauce. A pinch of red pepper flakes at the finish adds just enough heat to keep things interesting. This is a genuinely crowd-pleasing side or a light main that comes together with nothing more than pantry staples and a sheet pan.
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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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