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Why This Recipe Works
- High-heat roast: 450 °F convection gives you restaurant-level char without deep-frying.
- Maple-balsamic glaze: Reduces right on the sheet pan, lacquering each sprout in tangy-sweet shine.
- Double bacon hit: Both rendered fat for roasting and crackly bits on top.
- Make-ahead friendly: Par-roast and reheat in 5 minutes while the prime rib rests.
- One-pan cleanup: Everything happens on a single rimmed sheet—no extra skillets.
- Adaptable sweetness: Swap maple for honey or brown-rice syrup—still sticky, still shiny.
- Veggie-centerpiece worthy: Add lentils or farro and it becomes a vegetarian main (minus bacon).
Ingredients You'll Need
Great ingredients are half the battle. Here’s what to look for:
Brussels sprouts – Choose tight, bright-green heads that feel heavy for their size. Loose or yellowing outer leaves mean age; a few blemishes are fine, but avoid anything soft or pock-marked. For even roasting, pick specimens between 1¼ and 1¾ inches wide; anything larger should be quartered instead of halved. If you can find stalks still attached, grab them—they stay fresher longer and look dramatic on a holiday table.
Thick-cut bacon – My preference is applewood-smoked for mellow sweetness that plays nicely with maple. You want ¼-inch slices so the fat renders slowly, basting the sprouts while the bacon stays chewy in the middle and crisp at the edges. In the U.K., look for “streaky bacon”; in Australia, “middle bacon rashers” work well. Turkey bacon works only if you add an extra tablespoon of oil to compensate for lost fat.
Maple syrup – Grade A Amber is fine, but I love the robust, almost burnt-sugar notes of Grade B (now labeled “Very Dark”). Avoid pancake syrup; its corn-syrup base scorches at high heat. Date syrup is a terrific vegan alternative with similar depth.
Balsamic vinegar – Use the inexpensive supermarket kind here. Because we’re reducing it, save the 25-year barrel-aged bottle for caprese.
Red pearl onions – Optional, but their pop of pink is gorgeous on New Year’s. Frozen, thawed cippolini are a lifesaver; just pat dry.
Fresh thyme – Woody herbs withstand the oven’s inferno better than soft parsley. Strip leaves by pulling the stem through fork tines.
Smoked paprika – Adds a whisper of campfire that amplifies the bacon without more meat.
Black pepper – Crack it coarsely; the big specks toast into tiny spicy bombs.
Flaky sea salt – Finish, don’t cook, with it. The crunch gives you little halo crystals that burst on the tongue.
How to Make New Year's Day Glazed Brussels Sprouts With Bacon
Adjust oven rack to upper-middle position and heat oven to 450 °F (230 °C) on convection. If your oven runs hot, drop to 425 °F. Line a rimmed 18×13-inch sheet pan with parchment for easy release; foil can tear under the bacon’s sharp edges. Lightly spritz the parchment with oil to prevent maple sticking.
Slice off the nubby stem end—only about ⅛ inch—to keep leaves attached. Remove any outer leaves that are browned or buggy. Cut each sprout lengthwise through the core; this exposes the maximum flat surface for caramelization. If a sprout is bigger than a ping-pong ball, quarter it so everything cooks evenly. Pat cut faces dry with a kitchen towel; moisture is the enemy of browning.
Scatter diced bacon across one third of the sheet pan. Roast 7–8 minutes, just until the edges start to color and a tablespoon or two of glossy fat pools. You’re not fully crisping yet—just stealing enough grease to coat the vegetables.
Using a silicone spatula, push bacon to the cooler perimeter. Add sprouts and onions to the center, drizzle with rendered fat, maple, balsamic, thyme, paprika, and ½ tsp kosher salt. Toss until every cut face glistens; the liquid should pool only lightly—excess will steam. Arrange sprouts cut-side down for maximum Maillard power.
Slide pan back into oven and roast 12 minutes without stirring—yes, really. Undisturbed contact lets the bottoms blacken in spots, giving you that steakhouse char. Meanwhile, the maple-balsamic mixture reduces into sticky bubbles.
Using tongs, flip each sprout cut-side up. Drag bacon through the syrupy juices so it candies slightly. Roast another 6–8 minutes, until a probe inserted through the core meets no resistance and the glaze has thickened to loose honey.
Immediately drizzle 1 tsp balsamic over the hot veg for brightness. Sprinkle bacon shards, a pinch of flaky salt, and a few grinds of fresh pepper. Serve straight from the pan for rustic charm, or transfer to a warmed platter to gussy up.
Expert Tips
Convection is key
The moving air pulls surface moisture away, letting sugars caramelize without burning. If you don’t have convection, rotate pan 180° halfway and add 2 extra minutes.
Dry = crisp
Run cut sprouts under a salad spinner or kitchen towel. Even a teaspoon of water creates steam pockets that sabotage browning.
Don’t crowd
If doubling for a crowd, use two pans rather than piling higher—overcrowding drops pan temp and boils instead of roasts.
Overnight option
Blanch sprouts 2 min, shock in ice bath, drain, and refrigerate up to 48 h. Toss with hot bacon fat and proceed—cuts day-of time by 10 min.
Color pop
Toss in a handful of dried cranberries right after roasting; their ruby hue screams celebration and echoes the maple notes.
Spice route
A pinch of cayenne in the glaze balances sweetness and warms you up on a cold January morning.
Variations to Try
- Pecan & Bourbon: Sub 1 Tbsp bourbon for 1 Tbsp balsamic; sprinkle toasted pecans at the end.
- Asian twist: Swap maple for mirin, add 1 tsp soy sauce and a shower of sesame seeds.
- Keto/low-carb: Replace maple with allulose syrup; net carbs drop to ~6 g per serving.
- Vegan: Use coconut bacon and olive oil; add 2 tsp white miso for umami depth.
- Cheese lovers: Finish with a snowfall of aged gouda during the last 2 minutes so it melts into strings.
Storage Tips
Refrigerate: Cool completely, then pack in a shallow glass container with a tight lid. They’ll keep 4 days. Reheat in a 400 °F oven or air-fryer 4–5 min; microwaves turn them sulfurous and soggy.
Freeze: Spread cooled sprouts on a parchment-lined tray, freeze until solid, then transfer to a zip bag. They’ll keep 2 months. Thaw overnight in fridge and re-roast 8 min to revive crispness.
Make-ahead for parties: Roast up to 6 h early. Hold on the counter, uncovered, at room temp (cold air causes condensation). Reheat at 375 °F for 5 min just before serving.
Frequently Asked Questions
New Year's Day Glazed Brussels Sprouts With Bacon
Ingredients
Instructions
- Preheat: Heat oven to 450 °F (230 °C) convection. Line a rimmed sheet pan with parchment.
- Render bacon: Scatter bacon on one side of pan; roast 7–8 min until fat begins to melt.
- Season: Add sprouts & onions to center, drizzle with bacon fat, maple, 1 Tbsp balsamic, thyme, paprika, salt, and pepper. Toss to coat.
- Roast: Bake 12 min untouched. Flip sprouts, stir bacon through juices, then roast 6–8 min more until caramelized and fork-tender.
- Finish: Drizzle remaining 1 tsp balsamic, sprinkle flaky salt, and serve hot.
Recipe Notes
For crispiest bacon, broil 1 min at the end—watch closely. Leftovers reheat beautifully in an air-fryer 400 °F for 3 min.
