Heat oven to 220°C/200°C fan/gas 7. Lay the slices of Prosciutto di Parma on a large non-stick roasting tray so that they are in a single layer.
Bake for 8-10 mins, until crisp (it will crisp more as it cools), then remove from the tray and set aside on a plate. Once it has cooled, use your hands to crumble.
Bring a large pan of water to the boil and cook the sprouts for 8-10 mins. Depending on size, this will be until just soft enough to crush a little. Drain and tip the sprouts into the roasting tray, gently squashing using a potato masher.
Quarter the onions and pull apart into petals, then add them to the roasting dish along with the chestnuts and rosemary. Drizzle with the oil and season, but don’t over salt as the Prosciutto di Parma will add saltiness. Toss well and roast for 25 mins, stirring halfway, until starting to caramelise a little.
Drizzle over the balsamic and maple syrup, stir well, and roast for 5 mins more. Transfer to a serving dish and sprinkle over the Prosciutto di Parma crumbs.