Brussels Sprouts with Walnuts and Orange
Rinse and trim the brussels sprouts. Cut crosswise along the stem. Cook in salted water for 12 minutes, until al dente.
Peel the oranges, and cut out whole segments of fruit catching any juice in a bowl. Squeeze the remaining pulp into the bow. Coarsely chop the walnuts, and sauté briefly in butter. Add the brussels sprouts to the pan and pour in the orange juice. Simmer for 4-5 minutes, then add the orange segments. Season to taste with salt and pepper, and serve.