I've stolen this method for roasting brussel sprouts from FireFly restaurant in Noe Valley - and it works a charm! Easy-peasy, and the BEST tasting method I've tried/tasted to date!
NEEDED: HOT oven, wide roasting pan w/ lip, alum foil*
PREP: PREHEAT (empty) roasting pan. THIS IS THE TRICK!! I prefer to preheat to 425, but the dish will work with most (350 minimum) any temp you have set for other dishes. Seriously - the pan needs to be HOT before you add the sprouts.
Wash and SLIGHTLY trim base off brussel sprouts (you want SOME base to remain to hold them together). Halve smaller sprouts, quarter larger ones. Lightly toss in olive oil and salt/pepper generously (I like lots of pepper). Seasoning them BEFORE roasting ensures the spices stick to the sprouts, rather than dusting them on later.
Dump the halved/quartered seasoned sprouts into HOT roasting pan - you'll hear the sizzle! Spread them out evenly, with some space between them for crispier outcome. If you have so many that they crowd each other, consider roasting in 2 pans. *Cover with aluminum foil, tightly sealed (use oven mitts, as the pan is already hot!) and slide into the oven.
Roast for 10m covered, then uncover and test larger sprouts for tenderness. Stir and continue roasting uncovered ~10m more, or until loose leaves have browned to your liking. Transfer to serving bowl and lightly drizzle with truffle oil (optional). Fight off others at the table who attempt to dish up more than their share.
Enjoy!
*Covering with foil may not be necessary if your sprouts are small or quartered. If you prefer them softer in the middle, cover. Otherwise, roasting uncovered ~20m total has worked fine for my taste!
