I started making them in the oven when I was roasting other things. Putting them in the oven seems to bring out some sweetness. I do them this way quite often now. The Brussels sprouts should be brown with a bit of black on the outside when done.
ROASTED BRUSSELS SPROUTS
1 1/2 lbs. fresh Brussels sprouts, trimmed
3 tablespoons olive oil
1 teaspoon kosher salt (I sometimes use sea salt)
1/2 teaspoon black pepper
1. Preheat oven to 400 degrees.
2. Put Brussels sprouts, olive oil, salt and pepper in a large resealable plastic bag. Seal tightly and shake to coat. Pour sprouts onto a baking sheet.
3. Roast for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning. Reduce heat if necessary to prevent burning. Season with more salt if necessary. Serve immediately.