Our friends Anne and Ron had us over for dinner last night, and Anne served the most amazing brussels sprouts. The preparation method was simple: she nuked the whole wet sprouts for about four minutes, tossed them with olive oil, then slipped them into the oven for about 30 minutes--I didn't ask at what temperature, but I'm presuming 350 to 400.
Now I've nuked sprouts, and I've oven-roasted sprouts, but I've never done both nor could I have predicted this result: they come out completely crisp around the outside, and not just tender on the inside, beyond tender, molten, as if the insides had been pureed with cream and poured back inside that crisp skin. It's an absolutely unbelievable texture, and pure pleasure in the mouth to eat.
If you like brussels sprouts, you need to try these!