Roasted Sprouts with Prosciutto and Balsamic Vinegar

DSC_8137 (1600x1060)I’ve ordered a couple of times now from a St Louis based food retailer, Ditalia, getting in rolls of pancetta, different cheeses, olive oil and a few other items as they suit my whim of the moment.  I just got in a fair sized chunk of prosciutto and wanted to use some right away.  I managed to slice a few little wafers with my old raggedy meat slicer but this prosciutto is more than it can handle.  It needs to sliced so thin you can read through it.  I have a pal that may be able to help me out with the slicing.

Anyway, back to the sprouts – I searched for prosciutto and sprouts and ran across this recipe that called for shallots and pine nuts along with stuff I actually had on hand and decided it was close enough.  I used onions and left out the pine nuts, it worked out well.