Brussels sprouts roasted in a wood-fired oven are amazingly delicious. But unless you run a pizzeria you probably don’t have access to such an oven, and roasting them in a conventional oven can be tricky. Too low of a temperature produces sprouts lacking that roast-y crispiness. Too high of a temperature chars the outsides but leaves the insides too crunchy.
After some experimentation I discovered that using two cooking methods, (all in one pan!) produces the perfect result. Covering the pan with foil and cooking on high heat actually steams the sprouts first, ensuring doneness. Removing the foil to finish the cooking by roasting gives that wood-fired oven crispness.