Brussels sprouts y’all. They’re tasty. They’re trendy. And NOW they are gonna be your favorite veggie topped with a Cheerwine glaze, bacon and crispy shallots.



  • 24 oz Brussels sprouts, washed, trimmed and halved
  • 6 slices thick cut smoked bacon, cut into ½ inch slices
  • 2 tbsp EVOO
  • 1 cup vegetable or canola oil
  • Kosher salt and fresh ground black pepper (to taste)
  • Pinch of crushed red pepper flakes (optional)


  • 1 12oz can of Cheerwine
  • 1/3 cup Apple Cider Vinegar


  • 4 large shallots, sliced 1/8 inch thick
  • 1 cup vegetable or canola oil
  • Kosher salt


Preheat oven to 450 degrees. Place a rimmed baking sheet into middle rack of oven while pre-heating.

In a large mixing bowl, toss Brussels sprouts and diced bacon in EVOO. Season generously with the salt, pepper and optional red pepper flakes.

Once pre-heated, put Brussels sprouts and bacon on pan and use tongs to flip the Brussels face down on pan. Spread everything evenly across pan. Roast 20-25 minutes, until crispy.

While Brussels are roasting, pour one 12oz can of Cheerwine and the apple cider vinegar into a medium saucepan over high heat. Let cook for 15-20 minutes undisturbed.

Begin swirling saucepan around as it begins to thicken. It will reduce to about ¼ cup of glaze. Remove from heat as soon as it thickens to a maple syrup like consistency.

Meanwhile, pour 1 cup vegetable oil into a cast iron skillet or stainless-steel frying pan. Add sliced shallots into the pan and bring to medium heat. Fry shallots for 15 minutes until shallots are a golden brown. Using a strainer or slotted spoon, remove shallots to a paper towel to drain.

Protip: Shallots can be made ahead and will stay crisp for up to 3 days stored airtight at room temperature.

Toss Brussels sprouts and bacon with the Cheerwine glaze. Transfer to serving dish, sprinkle with crispy shallots and drizzle remaining glaze over top and serve. Enjoy!

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