1. Preheat oven to 425 degrees.  
  2. Place pancetta in a large cast iron skillet over medium low heat. Cook until fat renders and pancetta is crispy. Use a slotted spoon to remove pancetta from pan and place on a plate lined with paper towels.  
  3. Add brussels sprouts too skillet and toss to coat with rendered pancetta fat. Bake for 10 minutes, flip and bake for 5 – 10 minutes more (depending on the size of your sprouts).  
  4. Top sprouts with cheese and return to oven for another minute or two or until Kerrygold® Savory Shredded Cheddar Cheese is melted. Season with salt and pepper and serve immediately with optional crushed red pepper flakes and/or chopped fresh chives.