Turkey Free Roasted Brussels Sprouts with Pork Belly and Maple
Crispy pork belly, caramelized Brussels sprouts, and a sticky maple-cider glaze — this sheet pan dish is the kind of thing that disappears fast at the dinner table. The pork belly gets rendered low and slow in a skillet first, building a golden crust and leaving behind just enough fat to form the base of the glaze. Those Brussels sprouts go cut-side down on a hot sheet pan until they're deeply browned and a little charred at the edges, which is exactly where all the flavor lives. The maple syrup and apple cider vinegar come together in that same skillet, picking up all the browned bits and reducing into a glossy, sweet-tangy sauce that ties everything together beautifully. A pinch of red pepper flakes at the end adds just enough heat to keep things interesting without overwhelming the sweetness. Since the whole dish is built around pork belly and fresh produce, there's no poultry in sight — making it a naturally solid choice when you're cooking around that restriction without having to swap a single thing. Serve it straight from the skillet while everything is still sizzling.
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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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