Roasted Brussel Sprouts: Two Methods

METHOD 1, from Cook's Illustrated:

Use brussel sprouts that are about 1-1/2" for better flavor.
For 6-8 servings, use 2-1/4 lbs brussel sprouts.

3 Tbl olive oil
1 Tbl water
3/4 tsp salt
1/4 tsp pepper

Oven to 500; rack at upper-middle position.

Pull away discolored or loose outer leaves.
Trim the stem.
Halve all the sprouts.

In large bowl, toss sprouts in olive oil, water, salt, and pepper.

Place sprouts with cut side down onto a rimmed baking sheet.

Cover tightly with foil and roast for 10 min.

Remove foil and roast another 10-12 min until brown and tender.

Season with salt and pepper to taste.

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METHOD 2, from AllRecipes.com:

Makes just two servings.

1/2 lb small brussel sprouts
1 Tbl olive oil
1/4 tsp kosher salt
1/8 tsp ground pepper

Oven to 400; rack in the middle.

Pull away discolored or loose outer leaves.
Trim the stem.

In a bowl, mix oil, salt, and pepper and then coat the brussel sprouts.

Place sprouts on a baking sheet and bake 30-45 min, shaking the rack every 5-7 minutes for even browning.

Reduce oven heat as needed to prevent burning.

Brussel sprouts should be very dark brown--almost black--when done.

Adjust with more kosher salt and pepper to taste.