Heat a large skillet over medium heat with 1 tablespoon of the olive oil. Add the pancetta, and cook, stirring occasionally, until it is fragrant and beginning to brown. Transfer to a plate lined with a paper towel to drain and set aside.

While the pancetta is cooking, clean the Brussel sprouts, remove any yellow or damaged leaves. Trim the tough ends off of the brussels sprouts and cut in half from the root to the tips of the sprout.

Raise the temperature of the pan to medium-high heat. Add the Brussels sprouts cut side down in an even layer, and sauté 4-5 minutes on each side until the sprouts begin to brown and caramelize. Add the remaining tablespoons of oil to the bottom of the pan if needed so they do not burn. Add the pancetta back to the pan with the sprouts.

Then add butter, garlic and water. Cover with a lid and Sautee 3-4 minutes or until the sprouts are fork tender and the liquid is almost evaporated, stirring occasionally.

Reduce heat to low, Add lemon juice, salt and pepper (to taste if needed) and capers.

Stir to combine and taste. Adjust seasoning if needed.

Garnish with shredded parmesan cheese or grated gruyere cheese on top and serve.

Preheat oven to 400 degrees.

Place the Brussels sprouts on a baking sheet (I line with parchment paper), including some of the loose leaves. Add the pancetta, olive oil, lemon juice, capers, salt, garlic, and pepper. (All ingredients listed above EXCEPT water and cheese). Mix together with a spoon (or you can use your hands).

Roast the Brussels sprouts for 25-30 minutes, until they’re tender and nicely browned and the pancetta is cooked. Rearrange on the baking pan once during roasting.

Top with grated parmesan cheese or grated gruyere cheese and return to oven about 3 minutes, just time for the cheese to melt.