Maple Glazed Brussels Sprouts with Bacon

• 1 lb Brussels sprouts, ends trimmed and halved through the core
• 2 tbsp extra virgin olive oil
• 1 tbsp The Fresh Market BBQ Maple Spice Rub
• 4 slices bacon, diced
• 1 large shallot, minced
• ⅓ c Stella Rosa Pink Wine
• ½ c Rufus Teague Whiskey Maple BBQ Sauce

Toss the Brussels sprouts with olive oil and spice rub. Heat a large skillet over medium-high heat for 2 minutes. Add bacon and cook until crisp. Reduce heat to medium and remove bacon to paper towels, leaving remaining drippings in pan. Add Brussels sprouts and allow to brown 5 minutes per side. Transfer to a bowl and set aside. Add shallot and cook until softened, about 2 minutes. Remove pan from heat and add wine, scraping up any browned bits. Return pan to heat and add the Brussels sprouts and Rufus Teague Whiskey Maple BBQ Sauce. Bring to a simmer and cook until Brussels sprouts are tender and liquid has reduced slightly, about 7-10 minutes.