This is key. They will never get soft in the middle if you don’t give them a little steam at the beginning. Luckily the steam doesn’t prevent the exterior leaves from getting crispy if you use enough oil (or bacon fat). I toss halved sprouts in plenty of fat and then arrange them all cut side down on a tray. Cover and roast at 425 for 15 mins, then uncover and continue to cook another 20 minutes or so without stirring until the outer leaves are brown and crispy. Not stirring ensures that the cut sides will be perfectly browned as well.
Obviously deep frying will give you fabulous sprouts as well, but if you want to do them in the oven, the tricks above work very well!
