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

Hi, I’m from . How can I help?

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:

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

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