Brussels Sprouts with Pancetta Cranberry and Parmesan | Louisiana Kitchen & Culture

Ingredients

• 1 lb Brussels sprouts, cut in half
• 1 tablespoon Pancetta, diced
• 1 tablespoon olive oil
• 1/2 cup almonds, slivered
• 1/2 cup dried cranberries
• Parmesan cheese, grated to taste
• pinch chives, finely chopped
• 2 tablespoons honey mustard dressing (available at grocery)