Ingredients

1 # Brussels sprouts, washed, trimmed, cut in half

1 cup water

1/2 oz canola oil

2 oz pancetta

2 oz red onion, small dice

1.5 oz extra virgin olive oil

1 lemon, juiced

1/2 Tbsp kosher salt

1 tsp black pepper

2 oz grana panano,Parmesan, or pecorino romano, grated

Preparation

  1. Simmer sprouts in water for 4 minutes, shaking halfway through
  2. Toss sprouts with canola oil, transfer to sheet pan
  3. Roast sprouts for 3-5 minutes or until leaves just start to brown
  4. Cool sprouts
  5. Toss all ingredients together serve cold