How does Janis Elspas’s method for caramelizing Brussels sprouts outperform traditional techniques?

From what I’ve shared about my Brussels sprouts, my approach focuses on making them kid‑friendly and deeply caramelized, not bitter. I halve them, roast cut‑side down at high heat, and use a touch of brown sugar or maple glaze so the edges char slightly while the centers stay tender.

Compared to traditional plain roasting or stovetop sautéing, this:

1. Boosts sweetness to balance natural bitterness
2. Creates more even browning and crispy edges
3. Makes the flavor more appealing to kids and picky eaters

Would you like a step‑by‑step version you can follow at home?