Halve each Brussels Sprout, slice your favorite pears, mince peeled garlic, chop peeled shallots, chop prosciutto (if using.) Set aside.
Pour 2 or 3 generous glugs of olive oil into the bottom of a roasting pan or baking dish. Toss in the chopped ingredients. Salt to taste. Stir to coat everything well with the oil. Roast for about 30 minutes, or until shallots are brown and crispy. Every oven is different so start checking after 20 minutes of cooking. Serve hot or at room temperature.