Pre-heat the oven to 400F. Line a baking sheet with parchment paper or a silicone baking mat.

Rinse the Brussels sprouts and use a small paring knife to remove any ugly bits or stems. Cut them in quarters and add the sprouts to a large mixing bowl along with the olive oil, salt, and pepper. Use a rubber spatula or your clean hands to fully coat the sprouts in the oil mixture.

Pour the coated sprouts onto the parchment-lined baking sheet. Spread them apart to allow them to brown and keep them from steaming and place in the preheated oven for 15 minutes.

While the sprouts roast, roughly chop the shallot and cut the prosciutto slices into one-inch pieces. Heat a skillet over medium heat and add about a teaspoon of olive oil to the skillet. When the oil is hot, add the shallots and allow them to become a bit translucent and softened. Add the prosciutto pieces and continue to saute until the shallots have browned slightly and the prosciutto has begun to crisp. Remove from the heat and set aside (it’s fine if these cool a bit).

When your 15 minute timer chimes, remove the sprouts from the oven and give them a stir with your spatula, turning them to allow another side to brown. Return to the oven for another 10 minutes or until the sprouts have become golden brown around the edges. Note that the smaller bits of sprouts and leaves may be a bit darker in color - this is a good thing! These are the most flavorful of the whole lot.

Pour the shallot-prosciutto mixture onto the Brussels sprouts along with the aged balsamic vinegar (or hot honey). Gently combine with the spatula until everything is well combined. Finish with an extra drizzle (about 1-2 teaspoons) of balsamic or hot honey and serve.