Walnut 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 complicated feelings about vegetables. The pork belly gets rendered low and slow in a skillet until the pieces are golden and crackling, then the leftover fat becomes the base for a glossy glaze built with pure maple syrup and apple cider vinegar. Those Brussels sprouts go into a screaming-hot oven cut-side down, coming out with deep caramelization and charred outer leaves that add serious texture to every bite. Everything comes together in one skillet at the end, so the sprouts soak up that sweet, tangy glaze along with all the savory pork drippings. A pinch of red pepper flakes is optional, but that gentle heat against the maple is genuinely hard to resist. The ingredient list is short and straightforward — pork, produce, pantry staples — so there's no need to scan labels or worry about hidden nut ingredients sneaking into the dish. Serve it straight from the pan while everything is still sizzling and the glaze is at its stickiest best.
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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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