It has taken many years for me to embrace Brussels sprouts. Probably because my idea of them was based on my childhood: a box of frozen Brussels sprouts cooked in boiling water and served with a little butter. Bland. Watery. Yucky. The worst of the vegetables I had to eat as a child.
My parents have since admitted that they intensely disliked Brussels sprouts night, too. I guess my mom kept buying those boxes of frozen ones and serving them because she wanted a little vegetable variety? Nowadays, we all like fresh Brussels, roasted or pan-fried, sometimes with a little balsamic, sometimes a little lemon. Usually we pan-fry them because we couldn't seem to master roasted Brussels. They were never as good as when we dined out.
Fortunately, I recently went through all my cookbooks again and in The Science of Good Cooking, I found a recipe for Roasted Brussels Sprouts. The method was different from what we usually do, so we decided to try it.
The Brussels are halved, mixed with olive oil, salt, pepper and some water, covered tightly with foil, and roasted in the upper part of the oven at 500 for 10 minutes, then uncovered and roasted another 10-12 minutes.
The steaming helped thoroughly cook the Brussels, but didn't make them too soft and mushy, and the high temperature in the upper oven gave them a nice roasted color on the tops and bottoms. These were the best roasted Brussels we've made.