Kosher salt and freshly ground pepper (to taste; be generous)
Instructions
Toss the Brussels sprouts with the lemon and orange juices.
Heat a large skillet over medium-high heat, and add the olive oil. Add the mustard seeds and the shallots and saute for 3 minutes until the shallots are tender. Add the shredded Brussels sprouts, season with salt and pepper, and saute for about 5 minutes, until the Brussels sprouts are wilted. Serve hot or warm. Or eat cold out of the container for breakfast the next day. Yah.
Notes
Look for pre-shredded Brussels sprouts at your store; it's a great time saver!