Remove the base of the brussels sprout by cutting off just the very bottom part of the stem (it’s white). If you cut too much off, the leaves will fall apart, so be careful. Slice the brussels sprouts in half and set aside.
Puree the orange juice, shallot, olive oil, mustard, vinegar, coconut nectar, and salt in a food processor until smooth sauce forms. Taste and adjust if you want more of a certain flavor. Set aside.
Drizzle with a little bit of olive oil and gently push the brussels sprouts around in the pan, keeping them cut side down. You might need to do it twice depending on how many you can fit in your pan at one time. After about five minutes, when the brussels sprouts have browned slightly on the cut side and the pan is hot, pour the sauce in with the brussels sprouts. It will sizzle like crazy; that’s perfect! Pick the pan up by the handle(s) and shake it a little bit so that the brussels sprouts move around in the pan. They burn easily, especially once the sugars are there, so do this quickly (1 minute or less) and remove from heat when you have the right amount of caramelization.
