Cheesy Brussels Sprout Melts Are — In My Opinion — Even Better than the Original

When the onions are ready, add the Brussels sprouts, 1 teaspoon Worcestershire sauce or balsamic vinegar, 1/2 teaspoon kosher salt, and 1/2 teaspoon black pepper to the pan. Cook, stirring often, until the Brussels sprouts are tender, lightly browned in spots, and wilt, 5 to 7 minutes. (If the bottom of the pan starts to burn, continue adding water 1 tablespoon at a time as needed.)