Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking. Trim and cut the Brussels sprouts in half for even roasting.

Bring a pot of salted water to a boil. Add the Brussels sprouts and cook for about 5 minutes to soften them slightly. Drain well and pat dry so they roast instead of steaming.

Place the sprouts in a large bowl and toss with olive oil until evenly coated. Season with salt and black pepper, keeping in mind the prosciutto and Parmesan will add extra saltiness.

Tear the prosciutto (or bacon) into small pieces and mix it into the bowl with the Brussels sprouts.

Spread everything into a single, even layer on the prepared baking sheet. This helps the Brussels sprouts get crispy in the oven.

Bake for 15–20 minutes, or until the Brussels sprouts are tender with golden, crispy edges and the prosciutto has crisped up.

Remove from the oven, sprinkle with grated Parmesan, and return to the oven for about 5 minutes, just until the cheese melts and turns lightly golden.

Transfer to a serving dish and enjoy warm as a flavorful side dish, appetizer, or veggie-packed main.