Yeast 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 a complicated relationship with vegetables. The pork belly is rendered low and slow in a skillet until golden and crackling, then the drippings become the base of a glossy glaze built with pure maple syrup and apple cider vinegar. Those two ingredients do a lot of heavy lifting here, delivering sweet-tangy depth without any fermented or brewer's yeast hiding in the mix — no soy sauce, no Worcestershire, no store-bought shortcuts that could sneak in unwanted ingredients. The Brussels sprouts go into a screaming-hot oven cut-side down, so they pick up serious char and caramelization before they ever meet the glaze. Everything comes together in one skillet at the end, which means every sprout gets coated in that sticky, savory-sweet sauce. A pinch of red pepper flakes at the finish adds just enough heat to keep things interesting. This is a genuinely impressive plate that happens to work beautifully for anyone navigating yeast-free eating without wanting to sacrifice bold flavor.
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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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