Back at my former job, there was a cafeteria. Every week or so, they made roasted brussels sprouts. I don't know the exact secret, but I think they cooked them slowly. It stunk up the whole upper floor as all the sulfur compounds got cooked out of the sprouts. Keep in mind that the cafeteria was next to the chemistry lab, so it's not like weird odors were that unfamiliar. Nonetheless the brussels sprouts were very tasty.
I haven't had much success making them at home. They always came out overcooked. So I was intrigued with a recipe from CI. There is no secret ingredient this time, just a secret technique. The brussels sprouts are put on a baking sheet and covered with foil and steamed for 10 minutes, and then the foil is removed and the sprouts are allowed to roast. Without further ado, here's the recipe. You can make less if you want.
Roasted brussels sprouts
2 lbs brussels sprouts
3 tbs olive oil
1 tbs water
Heat oven to 500F and put rack in uppper half of oven. Trim brussels and cut in half. Toss with oil and water. Place cut side down on rimmed baking sheet and cover with foil. Bake for 10 minutes, then remove the foil. Roast for another 10 minutes or so until they are cooked through and are nice and roasty on the outside.
Add salt and pepper to taste, or add your favorite toppings.
This worked pretty well. They were cooked though and not too burnt on the outside. More importantly, they didn't take that long and my whole house did not smell like sulfur. I'll definitely make it again. Nonetheless, they weren't as good as the ones from the cafeteria.