Adjust oven rack to upper-middle position and heat oven to 500 degrees.
Toss sprouts, oil, water, 3/4 teaspoon salt and 1/4 teaspoon pepper in large bowl until sprouts are coated. Transfer sprouts to rimmed baking sheet and arrange so cut sides are facing down.
Cover sheet tightly with foil and roast for 10 minutes.
Remove foil and continue to cook until Brussels sprouts are well browned and tender, 10-12 minutes longer.
Transfer to serving platter, season with salt and pepper to taste and serve. (At this point you can either serve them or continue on with either recipe). Each recipe is for 2 1/4 pounds sprouts.