After several suggestions from people who all gave practically the same advice, I realized the secret to brussels sprouts is to make them the same way as I make the best broccoli in the world. That recipe works for everything! Well, almost everything. Not radishes. But then I think roasted radishes may have been a misdirected vision on my part.
My one tip is to cut the brussels sprouts in half and cook them with the open side facing down for the first 10 minutes or so, then turn them to open side up for the last 10-15 minutes.