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Spiced Pork Belly Sheet Pan with Roasted Brussels Sprouts

Name: Spiced Pork Belly Sheet Pan with Roasted Brussels Sprouts
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 servings
Cuisine: American
Ingredients: 1.5 pounds pork belly, skin scored; 1 tablespoon smoked paprika; 1 teaspoon ground cumin; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1/2 teaspoon ground black pepper; 1 teaspoon sea salt; 1/2 teaspoon cayenne pepper (optional for heat); 2 tablespoons avocado oil or olive oil, divided; 1 pound Brussels sprouts, trimmed and halved; 1 tablespoon fresh rosemary, chopped; 1 tablespoon fresh thyme, chopped; 1 lemon, zest and juice; Sea salt and black pepper, to taste

By PowerProteinPlates Editorial TeamPublished Apr 29, 2026 | Updated Jul 22, 2026

American 60 mins high-proteinhigh-fibereasy-recipeswhole-foods

Spiced Pork Belly Sheet Pan with Roasted Brussels Sprouts with measured ingredients, 60-minute timing, 4-serving yield, and step-by-step instructions for protein-focused meals, snacks, smoothies, and meal preparation.

Prep 15 min

Cook 45 min

Total 60 min

Servings 4

Difficulty easy

Cuisine American

Ingredients

Servings 4

1.5 pounds pork belly, skin scored
1 tablespoon smoked paprika
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon ground black pepper
1 teaspoon sea salt
1/2 teaspoon cayenne pepper (optional for heat)
2 tablespoons avocado oil or olive oil, divided
1 pound Brussels sprouts, trimmed and halved
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme, chopped
1 lemon, zest and juice
Sea salt and black pepper, to taste

Powerproteinplates Paleo Spiced Pork Belly Sheet Pan with Roasted Brussels Sprouts ingredients image

Instructions

Preheat the oven to 425°F (220°C).
In a small bowl, combine smoked paprika, ground cumin, garlic powder, onion powder, black pepper, sea salt, and cayenne pepper (if using).
Pat the pork belly dry with paper towels. Rub 1 tablespoon of avocado oil evenly over the pork belly skin, then coat the entire pork belly with the spice mixture.
Place the pork belly skin-side up on a large rimmed baking sheet.
In a bowl, toss halved Brussels sprouts with the remaining 1 tablespoon avocado oil, fresh rosemary, thyme, lemon zest, and lemon juice. Season with sea salt and black pepper.
Arrange the Brussels sprouts evenly around the pork belly on the sheet pan.
Roast for 40-45 minutes until the pork belly skin is crispy and Brussels sprouts are golden and tender.
If needed, broil for 2-3 minutes to further crisp the pork skin, watching carefully to avoid burning.
Remove from oven and let pork belly rest for 5-10 minutes before slicing.
Serve sliced pork belly with roasted Brussels sprouts for a balanced, protein-packed paleo meal.