Instructions

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

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

Once preheated, put Brussels sprouts and bacon on pan and use tongs to flip Brussels face down on pan. Spread evenly across pan. Roast 20–25 minutes, until crispy.

While Brussels are roasting, pour Cheerwine and apple cider vinegar into medium saucepan over high heat. 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 for Shallots, pour 1 cup 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 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.