1 1/8 cups Florida Orange Juice
2 teaspoons Dijon mustard
1 tablespoon extra-virgin olive oil
5 cups shaved Brussels sprouts (10-ounce package)
2 cups thinly sliced red onion
½ teaspoon kosher salt
¼ cup toasted pecan pieces
2 tablespoons Florida Orange Juice
- In a medium saucepan, bring 1 1⁄8 cup Florida Orange Juice to a boil over medium-high heat. Reduce heat and continue a soft boil uncovered for about 18 minutes or until the juice is reduced to about 2 or 3 tablespoons. Stir occasionally and adjust heat as necessary to avoid over boiling. Remove saucepan from heat and stir in Dijon mustard. Set aside.
- Heat a large skillet over medium-high heat and coat with extra-virgin olive oil. Sauté shaved Brussels sprouts for 3 to 4 minutes. Add onion and salt and sauté for another 3 minutes or to desired tenderness.
- Add 2 tablespoons Florida Orange Juice, scrape the bottom of the pan and cook for about 30 seconds. Remove from heat. Mix in the Florida Orange reduction and sprinkle with toasted pecans just before serving.