Step 1

Preheat oven to 425F.

Step 2

Slice the Brussels sprouts, then add to a large mixing bowl. Add in the prosciutto and the balsamic vinegar, then drizzle the olive oil over the top and toss until well coated.

Step 3

Spread evenly on a baking sheet cut side down and brushed with olive oil. Sprinkle the tops with salt and pepper to taste. Bake for 15-18 minutes, on the center rack in your oven, or until caramelized.

Step 4

Optional: Toast the almonds in a dry skillet for a few minutes, until slightly golden and fragrant. Serve over the top of the Brussels sprouts.

Step 5

Store leftovers in the fridge in an airtight container for a few days or freeze.