These insanely delicious maple roasted brussels sprouts with pork belly make the ultimate side dish! Flavorful brussels sprouts roasted in a sweet maple glaze with tender pieces of pork belly. It’s sweet, it’s salty, and it’s all made in one pan!

brussels sprouts in a gray skillet on a wooden surface

It finally feels like Fall over here in my neck of the woods y’all. Yup, the other day it was a cool 69° outside. Nah, I’m not joking with you. And yes, that means Fall for us Floridians, ha! Listen, we’re so used to sweltering heat nonstop here in the sunshine state so welcoming that slight shift is an absolute blessing. Just let me enjoy this weather for a sec mmkay.

I’ve been seeing everyone slowly start to rollout their must-makes for the holidays and I couldn’t be more happy. This time of year is my favorite for so many reasons. Being in my element cooking/baking, feeding people, cultivating a sense of community, and all the other little joys that come with this season is my jam. And what’s on my list? Well, I can already tell you that my mac’ and cheese, caramel pecan cheesecake, and these cinnamon rolls have made the list!

brussels sprouts in gray skillet with a white linen

Additionally, what’s new and also being added to my holiday table, are these maple roasted brussels sprouts with pork belly! Look here, the main dish might have to go toe to toe with the side dishes this year because this one is a real stunner, peeps. Brussels sprouts are by far one of my favorite vegetables out of them all. Seriously, there are so many ways in which one could dress up these beauties. And between you and me, I’ve swayed even the pickiest of eaters who’ve sworn they don’t like brussels sprouts with this recipe. They’re really that good and add a lil’ oomph to the table.

Just nestle these maple roasted brussels sprouts right in between that turkey, roasted chicken, honey baked ham, or the sweet potato casserole. Consequently, then watch everyone go for seconds of these sticky, sweet, and salty things!

close up of Brussels sprouts in a pan with pork belly

Maple Roasted Brussels Sprouts Ingredients:

Fresh, never frozen, brussels sprouts! I find that some grocery stores carry extremely large-sized ones (they’re usually non-organic, too!). Aim to buy the ones that are fairly medium-sized and have a fresh green hue to them.

Also, pure maple syrup. There are a few grades of maple syrup but good ole grade A, will do! It has a gorgeous amber color and uniquely rich taste. As a result, the touch of sweetness hits these brussels sprouts in such a tasty way by caramelizing on them during the roasting process. YUM. And it also adds a nice contrast against the pork belly.

And for that meatiness (and one of my faves!)…pork belly. If you’ve never had it before; pork belly is a boneless cut of meat from the underside of a pig. It’s known for it being an ultra fatty type of cut that gives off a beautiful crispy, salty vibe- very similar to our beloved bacon! To me it adds more texture and bits of meatiness to the maple roasted brussels sprouts. Most grocery stores should carry this cut of meat but feel free to substitute for bacon, if desired. And for my friends that are adverse to consuming pork: you can use turkey bacon, too! Roasting time may need to be adjusted.

Seasonings like garlic powder, fresh cracked black pepper, and a pinch of salt are used as well. Finally, and totally optional, is a garnish of fresh pomegranate arils to make these maple roasted brussels sprouts with pork belly complete. The pretty color and sweet taste of the arils make this side dish pop!

brussels sprouts in a pan with pomegranate seeds

How To Make These Maple Roasted Brussels Sprouts:

First, grab a large nonstick skillet or baking dish and let’s get to it already!

Next, preheat the oven to 350°F and gently wash/clean brussels sprouts to remove any dirt/grit from them. Use a paper towel to pat dry and then halve each brussels sprout. Add sprouts to baking vessel of your choice and coat in olive oil and add seasonings.

After that, take the uncooked pork belly and cut it into 1- inch pieces and add to dish with sprouts. Lastly, drizzle on maple syrup and roast for 45 minutes to 1 hour or until brussels sprouts are a crispy golden brown color and pork belly is cooked through. The cooking time will vary depending on your oven and/or roasting level preference.

Garnish the finished maple roasted brussels sprouts with pomegranate arils, if desired, and enjoy! This easy and super tasty side dish is truly one of my faves and I sure do hope you love it as much as me!

brussels sprouts in a silver skillet on a wooden table


Until next time…love and butter,


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brussels sprouts in a gray skillet on a wooden surface

Maple Roasted Brussels Sprouts with Pork Belly

  • Author: Quin Liburd
  • Prep Time: 10m
  • Cook Time: 1hr
  • Total Time: 1hr 10m
  • Yield: 4-6 1x
  • Category: Sides
  • Method: Roasting
  • Cuisine: American


These insanely delicious maple roasted brussels sprouts with pork belly make the ultimate side dish! Flavorful brussels sprouts roasted in a sweet maple glaze with tender pieces of pork belly. It’s sweet, it’s salty, and it’s all made in one pan!


  • 1 lb brussels sprouts, halved
  • 2 slices (about 1/2 lb) pork belly, sliced into 1-inch pieces
  • 1 tablespoon extra virgin olive oil 
  • 1 teaspoon garlic powder 
  • 1 teaspoon kosher salt
  • fresh cracked black pepper
  • 23 tablespoons pure maple syrup
  • *Optional: 1 tablespoon pomegranate arils


  1. Preheat the oven to 350°F. Add brussels sprouts to a large nonstick skillet or baking vessel of your choice. Drizzle in olive oil and sprinkle garlic powder, salt, and fresh cracked black pepper all over, turn sprouts to coat.
  2.  Add in uncooked pieces of pork belly and arrange all around. Lastly, drizzle maple syrup on top and roast for 45 minutes to 1 hour. Brussels sprouts should be golden brown and pork belly should be cooked through and crispy. 
  3. Toss sprouts together to fully coat everything and let cool for 5 minutes. Garnish will pomegranate arils and enjoy!

Keywords: sides, brussels sprouts, vegetables