In a frying pan render your pancetta then set side.

Preheat oven to 350˚F. Wash and cut Brussels in half. Toss with olive oil, salt and pepper. Roast covered in oven for 40 minutes. Uncover and roast an additional 20 minutes.

Allow Brussels to cool.

Over medium heat add olive oil, rendered pancetta, Brussels sprouts and saute until slightly crisp, 5 to 8 minutes. Add the dried cranberries and almonds and saute for an additional minute or two.

Remove from heat and add Honey Mustard dressing and toss. Top with freshly grated Parmesan cheese and chives and serve hot.