Sautéed Brussels Sprouts with Orange and Walnuts

Ingredients

• Oranges

  Raw, all commercial varieties

  1 fruit or 131g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Shallots

  Raw

  1 shallot (medium) or 43g

• Brussels sprouts

  Raw

  2 ¼ lb or 1.02kg

• Salt

  Table

  ½ tsp or 3g

• Walnuts

  Nuts, black, dried

  ⅓ cup, chopped or 41g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

Directions

1. Zest entire orange and juice half of it (about 1/4 cup).
2. In a 12-inch sauté pan, heat 1 tablespoon oil over medium-high heat. Sauté shallot (minced) for 1 minute. Add half of Brussels sprouts cut-side down, in a single layer; sprinkle with 1/8 teaspoon salt. Cook for 4 minutes. Add half of orange juice, flip sprouts and cook for 4 minutes. Transfer sprouts to a large serving bowl. Repeat with remaining oil, sprouts, salt and juice. Add second batch of sprouts to serving bowl with first batch.
3. Toss sprouts with walnuts (chopped), orange zest, and season with pepper. Serve warm, at room temperature or chilled as a salad.