Originally Posted by
braslvr
I've always cut them in half and steamed them, then tossed in butter and salt. Yesterday I tried the oven roast method several here have advocated. I didn't care for the result at all. Much too dried out. I may try it again leaving them whole to see if they will retain more moisture that way.
Did you cook them cut side up? That will cause them to dry out.
Cut side down and they retain most of their internal moisture, the cut face gets nice and carmelized, and the outer leaves get nice and crisp.