Soak brussels sprouts in water and some white vinegar to clean for about 10 minutes & rinse

Preheat the oven to 425 F degrees with baking sheet in the oven

Cut stems off and halve the brussels sprouts, place in a bowl

Season the halved brussels sprouts with salt & pepper and coat with avocado oil

Place the brussels sprouts on the warm baking sheet and make sure the middles of the brussels sprouts are face down

Bake for 25 mins in the preheated oven

Brown the pancetta on the stove in a pan while the brussels sprouts are roasting

Drain the grease from the pancetta

Start making the vinaigrette by mixing all the ingredients together in a mason jar, shake well

Once the brussels sprouts are fork tender, add them to the pancetta in the pan

Next add in the dried cranberries and drizzle the vinaigrette, toss together

Top with parmesan cheese