Ingredients

• 1 1/2 pounds 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 packets True Lemon 
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• 1/2 cup grated pecorino romano cheese

• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 tbsp apple cider vinegar