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Preheat oven to 425F.
Mix olive oil, rosemary, and lemon in a shallow roasting pan.
Add the sprouts, toss around and mix well.
Roast for about 20 minutes, check for done ness (they should have some resistance when you bite in to it).
If they are not done, put them back in for another 4-5 minutes.
Transfer sprouts into a warmed serving bowl, sprinkle with the pecorino, then toss to combine well before adding salt and pepper.
For the carnivores in the crowd, add some crispy bacon.