1 quart Brussels sprouts (about 2 pounds)
1 cup apple juice
4 tablespoons (1/2 stick) unsalted butter
Salt and freshly ground black pepper
Cut ¼ inch off the stem ends of the Brussels sprouts and discard. Remove the outer leaves and reserve. Cut the hearts in halves and reserve.
Add grapeseed oil to pan. Add the Brussels sprout hearts and sauté. Turn down the heat to medium and cook for about 2-3 minutes. Remove hearts from pan and place on paper towel on a plate or baking sheet.
Set the sauté pan back over high heat and add the apple juice. Bring the apple juice up to a boil and reduce by half. Whisk in butter to melt completely. Add the Brussels sprouts’ leaves and cook in the sauce until they are wilted and bright green. Season with salt and pepper.
Spoon some of the liquid in the pan on top of the sautéed hearts and then drain the leaves on a plate lined with paper towels. Spoon the leaves on top of the cores in the bowl.