Pat brussels sprouts completely dry with paper towels before roasting—moisture is the enemy of crispiness, and a dry surface allows the exterior to caramelize beautifully.

Always cut brussels sprouts in half with the flat side down on the baking sheet; this creates maximum surface area for crisping and ensures even cooking throughout.

Cook prosciutto separately until crispy, then crumble and add it at the very end to prevent it from becoming chewy and to preserve its delicate texture.

Arrange brussels sprouts in a single layer with adequate space between each piece—crowding the pan creates steam that prevents crisping and results in soggy vegetables.

Drizzle white wine vinegar over the roasted brussels sprouts and prosciutto immediately after removing from the oven while they're still hot, allowing the acid to brighten the dish without dulling the crispy exterior.