Pre-heat oven 400˚F. Wash, trim Brussels sprouts, and cut in half lengthwise. Toss in olive oil and season with salt and freshly cracked pepper and roast for 20-30 minutes (depending on size of Brussels sprouts) until tender.
When Brussels sprouts go into the oven your raisins should be plumping in hot Earl Grey tea.
In a sauté pan over medium heat, melt butter and add ham and shallots. Cook until lightly browned. Drain soaked raisins and add to sauté pan.
Remove sprouts from oven when tender and place in mixing bowl. Add in all other ingredients. Toss to coat well and adjust seasonings as need to your taste.
Note: If so desired, soak the raisins in plain hot water to rehydrate. Otherwise, boil water and place 2 tea bags of Earl Grey tea step for 5 minutes. Add raisins to the tea and allow them to plump.