Trim stems and remove any wilted outer leaves from Brussels sprouts; wash. Halve vertically any large brussel sprouts; set aside. In a very large mixing or deep container stir together the 8 cups cold water and kosher salt until salt is completely dissolved. Add Brussels sprouts to brine mixture; making sure the sprouts are completely submerged (weigh down with a plate if necessary to keep sprouts submerged). Let stand for 1 hour.

Preheat oven to 400 degree F.

Drain Brussels sprouts; do not rinse. Place drained sprouts in a bowl with the olive oil, salt and pepper, toss until coated. Transfer to a shallow baking dish or sheet pan large enough to hold the sprouts in a single layer. Roast, turning every 10-15 minutes, for 35-40 minutes, or until lightly browned and crisp outside and tender inside...you'll note that leaves that are loose will be especially brown and crispy...this is ideal. If desired, sprinkle with a little more salt and/or shaved romano cheese before serving.

Variations:

I prefer my Brussels sprouts very tender and browned...feel free to pull back on the roasting time if you like yours a bit more firm. I often add chopped shallot (3 small), which becomes soft and sweet during the roasting process. For even more yumminess, add bacon or pancetta (1/4 pound; cut into small pieces), which coats the sprouts with its tasty fat. You can also sprinkle sprouts with your best quality balsamic vinegar (about 1 tablespoon) during the last 10-15 minutes of roasting, then sprinkle with (about 1 teaspoon) more before serving. The truth is, though, all Brussels sprouts really need to shine (aside from a hot oven) are a little olive oil, salt and pepper.