Preheat oven to 450.

Place 4 slices of prosciutto in a flat, even layer on a baking sheet so that they do not overlap.

Place in oven and roast for no more than 5 minutes. You really need to watch them because they can burn quickly.

Once crisp, remove from oven and allow to cool while you prepare the sprouts.

Heat a large, oven-safe skillet over medium-high heat until very hot.

Add oil and butter and swirl or stir to coat pan evenly.

Place brussels in pan, cut side down in a single layer.

Allow to cook without stirring for 3-5 minutes until deeply brown, but not black. Just keep an eye on them and peek underneath a few as they are cooking.

Once they are nice and brown on the cut sides, stir, add more oil if they look dry, and place in oven for 5-10 minutes until tender, but still crisp and green.

Crumble prosciutto over, drizzle with thick balsamic if desired, and serve!