I have turned people who dislike brussel sprouts into lovers of these mini cabbages with this simple recipe. Cooking at a medium high temperature in a non-stick skillet provides that roasted flavor, without having to use the oven (these would be lovely in the oven as well, but I find these are super easy and quick to just whip up in a pan).

 

The addition of balsamic vinegar caramelizes and adds a touch of sweetness that takes these veggies to the next level. I’ve made this recipe just using brussel sprouts and just using broccoli, but the combination of both is great too. These balsamic broccoli and brussel sprouts make a delicious vegetable side-dish and I also love having these over vermicelli rice noddles (and butter!).