1/4cupgrated Pecorino-Romano, (Parmesan can be substituted)
Instructions
Preheat oven to 425 degrees F and line a baking sheet with foil. Spread Brussels sprouts on pan and toss with olive oil. Sprinkle with salt and pepper.
Roast for 18-22 minutes, stirring once. Brussels sprouts should be brown.
While Brussels sprouts are cooking, toast the pecans in a small pot until toasted.
In a large skillet, cook the bacon until bacon starts to brown. Add the syrup and rosemary and cook until syrup is thick, about 3-5 minutes.
In a large bowl, combine warm Brussels sprouts, bacon mixture, cranberries, and Pecorino Romano.