Here I go again – When I was little you only saw Brussels sprouts for a very short period in the fall – just through Thanksgiving.  I loved them then and I love them now.  The difference being that then they were cooked to near sogginess and now we eat them raw, roasted, grilled, steamed, pulled apart, sliced, halved, or whole.  It’s a whole new Brussels sprouts ball game!
Here is one of my favorite methods for cooking them.  A little tedious to prepare, but quick to finish.  First, pull the leaves from a couple of good handfuls of Brussels sprouts.  This will take a little time, but you can do it while having an aperitif.    Then fry up about 1/3 of a pound of diced slab bacon, pancetta, guanciale, or any other smoky pork product.  When crispy, toss in the leaves and, using tongs, toss and turn until just slightly wilted.  Add a good dose of cracked black pepper and the zest of 1 orange.  Sprinkle with a bit of moscato vinegar and serve as a side dish with grilled chops or toss the whole mess with some pasta.  If you didn’t like Brussels sprouts before, you will now.