Low Carb Brussels sprouts are roasted in the oven with prosciutto and sweet balsamic vinegar. Prosciutto gives it extra flavor, dressed up with toasted slivered almonds over the top for a nice contrast in texture!
Slice the Brussels sprouts, then add to a large mixing bowl. Add in the prosciutto and the balsamic vinegar, then drizzle the olive oil over the top and toss until well coated.
Spread evenly on a baking sheet cut side down and brushed with olive oil. Sprinkle the tops with salt and pepper to taste. Bake for 15-18 minutes, on the center rack in your oven, or until caramelized.
Optional: Toast the almonds in a dry skillet for a few minutes, until slightly golden and fragrant. Serve over the top of the Brussels sprouts.