Preheat an oven to 180C and line a baking tray with baking paper.
Toss brussel sprouts, brown sugar and a tablespoon of olive oil together on the tray and roast for about 20 minutes (or until nice and crispy) - meanwhile, heat the remaining olive oil in a frypan on the stove over medium heat.
Add in the broccoli stem and cook for a few minutes or until slightly softened.
Next add in the kale and broccoli florets (plus 1/3 cup water - standing back because oil will spit a little) and cover losely the pan loosely with alfoil so the veggies can steam a little.
When all of the water has evaporated, remove the foil, continuing to cook - until the vegetables are still just cooked (still slightly crunchy).
Take mix off the heat, season with salt and pepper and add in the spring onions, slivered onions and brussel sprouts tossing to combine.