Here you are, Maggie.....Brussel sprouts with prosciutto

I used balsamic vinegar for the sprinkle and left out the garlic, as we aren't great garlic lovers. It's very easy, and we didn't find them bitter.

There were some left over; my pizza on the next night (made with Lebanese bread as a base) was enhanced by them and it was nicer than I had thought it would be. I was prepared to remove them if necessary, but they reheated well.

The carrots were steamed separately, the only part of the meal not cooked in the oven.