Sauted Brussels sprouts, apples and bacon.

Do you have a tough time getting your family to eat vegetables, especially in the winter? Here's a recipe that's sure to make them converts.

It's for Brussels sprouts, but when cooked with bacon and apples, they're sure to be a hit.

Makes 4 servings

This recipe is from For the Gourmet, a column that's been running in the Dispatch Food section for more than 25 years.

1 pound fresh Brussels sprouts
kosher salt
4 ounces thick sliced bacon (4 to 5 slices), cut into 1/2-inch pieces
1 1/2 tablespoons unsalted butter
2 large Golden Delicious apples, peeled, halved, cored, cut into 1-inch cubes
1 1/2 tablespoons chopped flat-leaf parsley

Cut off and discard the bases from the Brussels sprouts, then cut them in half. Bring a large pot of water to a boil. Add sprouts and 2 teaspoons salt. Cook until the sprouts are tender, but not mushy, about 8 to 10 minutes.

Drain sprouts then run them under cold water until they are completely cool. Pat dry. (Brussels sprouts can be prepared 6 hours ahead. Cover and refrigerate. Bring to room temperature before continuing with recipe.)

Saut the bacon in a heavy large skillet over medium heat until browned and crisp. Using a slotted spoon, transfer the bacon to paper towels to drain. Pour off all but 2 teaspoons drippings from skillet.

Return skillet to medium heat. Add the butter. When melted, add the apples and cook, turning often, until softened and just lightly browned, about 5 minutes. Add the Brussels sprouts and bacon. Stir until heated through, about 2 to 3 minutes. Season to taste with salt.

Mount vegetables in a serving bowl. Sprinkle with parsley.

PER SERVING: 276 calories; 14 g protein; 22 g carbohydrates; 7 g fiber; 17 g fat (6 g saturated); 35 mg cholesterol; 633 mg sodium