Courtney McCullough Moss, who as a child grew up as my neighbor, is now a mother of three. I like it when young parents tell me about a great recipe they’ve tried or about something their family likes. Recently, Courtney mentioned how much her children, McCullough, 5, and Charlotte, 3, like vegetables.

“If they see Brussels sprouts at Whole Foods or on a salad bar, they want me to get them,” she said. “I roast the Brussels sprouts at home and as soon as they’re cool enough to eat, they’re asking if they can have one. They eat them like snacks.”

She roasts her vegetables with a generous amount of balsamic vinegar, which I like. It gets sweeter as it caramelizes. Using a plastic zippered bag and lining the roasting pan with foil makes cleanup easy, too.

As soon as the vegetables come from the oven, sprinkle the sprouts with Parmesan cheese for another flavor dimension if you like.

Corinne Cook is a columnist for The Advocate. Reach her at food@theadvocate.com.