Pat Brussels sprouts completely dry with paper towels before roasting; excess moisture prevents crisping and creates steam instead of the desired caramelized exterior.

Cut prosciutto into bite-sized pieces and add it in the last 8-10 minutes of roasting so it crisps up without burning while staying tender inside.

Trim the stem end flat and halve your Brussels sprouts; roasting them cut-side down on the hot pan creates the crucial golden, crispy crust through direct heat contact.

Whisk white wine vinegar with extra-virgin olive oil and minced garlic, then drizzle as a finishing sauce rather than mixing it in beforehand to maintain crispiness.

Arrange Brussels sprouts in a single layer with space between each piece; overcrowding traps steam and results in soggy rather than crispy sprouts.