Simple Roasted Brussels Sprouts (from Cooks Illustrated)
about 2 lbs pounds Brussels sprouts, trimmed and halved
3 Tb olive oil
1 Tb water
Salt and pepper (I like flaky, or kosher salt best)
*Optional: a few sprigs of fresh herbs, zest from 1 lemon, 4-5 peeled garlic cloves, a few pinches of red pepper flakes... This recipe is fun to play with!*
Adjust oven rack to upper-middle position and heat oven to 500 degrees. Toss Brussels sprouts, oil, water, 3/4 teaspoon salt, 1/2 teaspoon pepper, and whatever extras you may be adding (see above) in a large bowl until the sprouts are well-coated. Dump sprouts and that little bit of liquid onto a foil-lined baking sheet and spread out in a single layer. Flip all the sprouts over so their cut sides are facing down. If you added herbs or garlic cloves, arrange them evenly throughout the pan.
Cover sheet tightly with more foil and put in the oven for 10 minutes. Remove foil and continue to cook until sprouts are well browned and tender, 10 to 12 minutes longer. Transfer to serving platter, season with more salt and pepper (if needed) to taste, and serve.