Wheat 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 reservations about eating their vegetables. The pork belly gets rendered low and slow in a skillet until the cubes are golden and crackling, then the drippings become the base of a glossy, tangy-sweet glaze that ties everything together. Roasting the sprouts cut-side down at high heat is the move here, giving you those deeply browned, almost charred edges that make them genuinely irresistible. Every single ingredient in this recipe is naturally free of wheat, so there's no swapping, substituting, or label-reading required — just straightforward, bold cooking. The apple cider vinegar keeps the maple syrup from tipping into cloying territory, and a pinch of red pepper flakes adds just enough heat to keep things interesting. It comes together in one skillet and one sheet pan, which means big flavor without a pile of dishes waiting for you afterward. Serve it as a hearty side or pile it into a bowl and call it dinner — either way, it disappears fast.

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