Over medium heat, sauté onion and garlic in Jalapeño and Garlic Olive Oils until soft and golden…being careful not to burn the garlic.

Add prosciutto, apples, and thyme, and cook until prosciutto is slightly crispy and apples are nice and caramelized.

Add the Brussels sprouts and season with salt and pepper, to taste. Cook until tender and slightly golden, but still nice and green.

Toward the end of cooking, add the Green Apple Balsamic Vinegar and allow everything to come together and get nice and glazed.

After plating, add an extra drizzle of Garlic and Jalapeño Oils to bring out some extra flavor.