Instructions

1. Preheat the oven to 400F, rack in the middle. Line a rimmed baking sheet with foil; set aside.
2. Cut the sprouts in half length-ways through the core and place them on the baking sheet.
3. Drizzle them with oil and salt. Using your hands gently mix the sprouts around ensuring all sides are coated. *Make sure the sprouts are cut-side down before you place the pan in the oven.
4. Roast for 12 minutes, remove from the oven, flip and place the pan back in the oven roasting for another 8-10 minutes or until the sprouts are tender.
5. While the sprouts are in the oven place the balsamic vinegar and honey in a pan over medium heat.
6. Bring the pan to boil, stirring frequently and reduce the heat to low. Allow to reduce to a syrup (about 10 minutes). The liquid should coat the back of a spoon.  Be careful however now to burn this or have the heat up too high.
7. Remove from the heat, place in a glass container and allow to cool.
8. When the sprouts are done, remove from the oven and allow to cool for a minute or until you can touch them.
9. Grab a tooth pick and assemble the skewers – place one sprout on first, followed by a quarter piece of the prosciutto ending with a slice of cheese.
10. Once all of the skewers have been assembled, drizzle with the balsamic reduction.
11. Store any remaining reduction in the fridge, covered.
12. These skewers can be served warm, room temperature or cold.