Ingredients

• 1 1/2 lb

  Brussels sprouts, trimmed and halved

• 2

  small red onions, cut into wedges

• 2 tbsp

  olive oil

• 2 tbsp

  chopped fresh rosemary leaves (or 1 tsp dried)

• 2

  True Lemon 

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• 1/2 c

  grated pecorino romano cheese

• 1 tsp

  kosher salt

• 1/2 tsp

  freshly ground black pepper

• 1 tbsp

  apple cider vinegar

Directions

1. Preheat oven to 425 degrees.
2. Toss Brussels sprouts and onions together with oil, rosemary, salt, and pepper, and arrange in 1 layer on 2 shallow baking sheets. Roast in middle of oven, stirring occasionally, until spouts are golden brown, about 20 minutes.
3. While still hot, toss with cider vinegar, True Lemon, and grated romano cheese and season with additional salt and pepper as desired.