Orange Jalapeno Brussel Sprouts

For the Brussel Sprouts

• 4 c brussel sprouts
• Oil of choice for cooking
• Generous salt and pepper
• One or a few thinly-sliced jalapenos
• Zest of an orange
• Juice of an orange
• Big handful of raisins

For Garnishing

• Citrus slices of choice
• Small handful of roasted, salted pepitas
• Small handful of fresh cilantro or mint
• Sliced avocado

1. First, prepare the brussel sprouts. For each sprout, cut off the tough stem, then cut in halves (for little sprouts) or quarters (for big sprouts).
2. Cook the brussel sprouts over medium heat in a large skillet with a splash of oil, tossing them frequently. Add generous salt and pepper.
3. After about ten minutes, add the thinly sliced jalapenos.
4. Continue cooking and tossing until the brussel sprouts are tender (but not soft!) and have developed caramelized surfaces and until the jalapenos are soft and browned.
5. Reduce the heat to low and add the zest and juice of an orange and a big handful of raisins, then toss again. Let it all simmer for a few minutes to concentrate the juice, plump the raisins, and continue softening the brussel sprouts.
6. Once the orange juice has evaporated, transfer the brussel sprouts to a serving dish. Garnish with a few citrus slices, pepitas, finely chopped herbs, and sliced avocado.