Try a new way to prepare Brussels sprouts and become a fan

If you don't like Brussels sprouts - keep reading. My way of preparing them may just change your mind.

Twenty-five years ago, I told my cousin, Kathy, that I would make Brussels sprouts as the dinner vegetable, and she screwed-up her face with a "yuck" look. She told me that her mother made Brussels sprouts and they were awful; gray-looking and mushy. I understood her "yuck" look since I'd been put off by poorly prepared Brussels sprouts earlier in my life, too.

My Brussels sprouts dislike changed when I discovered Brussels sprouts on the baseball bat-size stem at an autumn farmers market. Curious, I bought that monster, took it home, and cut the sprouts off the stem. Next, I cleaned them up, cut them in half and steamed them until they were not quite done, still a nice green. I sautéed them in butter, seasoned them with a little salt and pepper and gave them a try. Amazing. They were almost sweet and weren't mushy at all.

Ahhhh, my fall-in-love with Brussels sprouts moment.

I've been making Brussels sprouts for decades since then, always starting with fresh.

These days fresh Brussels sprouts are less seasonal and seem to be available nearly all year. Still, the only time I can get fresh sprouts on the stem is in the early fall when they are locally harvested.

Brussels sprouts have a naturally big flavor and go well with proteins like pork chops or beef steak. Many consider Brussels sprouts a Thanksgiving dinner tradition. There's no reason to make that the limit, though.

A while back, I started cooking vegetables, like cauliflower and green beans, in a covered skillet without adding any water; just enough oil or fat to keep them from sticking. The water those vegetables give off turns to steam and cooks those vegetables perfectly. The flat side of vegetables facing the skillet caramelize and add a flavor note not found in other vegetable preparations.

My new sprout preparation path began with bacon fat rendered off the bacon that would be part of the finished dish. Using organic bacon free of nitrates, uncured and made without sugar, adds a healthy note to something that some folks believe isn't that healthy. I sliced up three bacon strips into pieces, tossed them in my well-seasoned skillet, and let them cook down a little.

While the bacon cooked, I rinsed the sprouts, trimmed off the ends, removed any bruised or yellow outer leaves (those go into my backyard compost), cut them in half through the stem end and arranged the flat sides on my warmed skillet, arranging them, so they all fit.

Next, I distributed coarsely chopped pecans around the sprouts, covered the skillet and placed it over medium heat. When I could hear the sprouts sizzling, I lowered the heat a notch and let them cook without opening the cover (not wanting to let out the steam) until the sprout's cut sides were a nice golden brown.

After tossing the sprouts, so they had some of the bacon fat on them, I seasoned them with sea salt and fresh ground black pepper and served them.

My new Brussels sprouts were as perfect as it gets. The bacon added a smoky flavor and, along with the pecans, added a crunch and nuttiness that enhanced the sprouts' flavor.

Even if you hate Brussels sprouts, try my way of preparing them. You may just become a fan.

• Don Mauer welcomes questions, comments and recipe makeover requests. Write to him at don@theleanwizard.com.

Seared Brussels Sprouts

3 strips uncured, nitrate-free, no-sugar bacon, sliced crosswise into ½-inch pieces

1 (16-ounce) package fresh Brussels sprouts

1 ounce pecans, roughly chopped

½ teaspoon sea salt

¼ to ½ teaspoon fresh-ground black pepper

Place a 12-inch skillet over medium heat and add the bacon pieces. Cook for about 5 minutes until starting to brown. Remove from the heat and allow to cool.

While the bacon skillet cools, rinse sprouts under cold water, trim off the stem ends, remove any yellow or bruised leaves and, cutting from stem to the tip, cut each in half. Place the cut sides down in the skillet, starting around the outer edge arranging them so they all fit. Distribute the pecans overall, cover and place over medium high heat. When you can hear the sizzle, reduce heat to medium and cook for 8 minutes. Remove the cover, turn a sprout over and if it is nicely browned and can be easily pierced with a knife, they're done.

Remove from the heat, season with salt and pepper, toss together and serve immediately.

Serves 4

Nutrition values per serving: 160 calories (65 percent from fat), 11.6 g fat (2.7 g saturated fat), 10.6 g carbohydrates (1.5 net carbs), 2.6 g sugars, 4.7 g fiber, 6.5 g protein, 13 mg cholesterol, 415 mg sodium.