Pan-roasted Brussels Sprouts with Orange-Thyme Vinaigrette

Serves 4

1 1/2 pounds Brussels sprouts 

3 tablespoons olive oil 

1/4 cup fresh squeezed orange juice

1 teaspoon orange zest

1 teaspoon Dijon mustard

1 tablespoon fresh thyme leaves

Dash white pepper

Cut stems from Brussels sprouts and remove any blemished outer leaves. Remove the core of each with a v-shaped cut. In a small bowl, whisk together 2 tablespoons of the olive oil, orange juice, zest, mustard and thyme. Set aside.

In a large sauté pan, heat remaining 1 tablespoon of the olive oil over medium heat. Add sprouts and sauté just until they begin to brown, 3 to 4 minutes.

Add vinaigrette, reduce heat to low and cover. After 3 minutes, add 1/4 cup water, cover, and cook for 6 to 9 minutes, until Brussels sprouts are tender. Serve warm.