Assemble your ingredients.

Chop and prepare the vegetables.

Heat a saucepan over medium heat and add the olive oil. Add the shallots and the dried prosciutto. Sauté the shallots and prosciutto for about five minutes. Stir in the minced garlic and sauté for one more minute. The prosciutto should be almost cooked through.

Remove the prosciutto mixture and set aside on a plate. Save about two teaspoons of the drippings.

Add the Brussels sprouts to the sauté pan and stir for about two minutes. Season with a little salt.

Add the white wine (if using) and the black pepper to season.

Stir occasionally for about six minutes. The Brussels sprouts should be almost done when a fork can easily enter the sprout.

Stir the prosciutto mixture in with the Brussels sprouts.

Sauté for another two minutes or until the sprouts are completely cooked through.

Check the flavors and re-season if needed.

Serve immediately.