Clean the Brussels sprouts and cook in the vegetable stock with the thyme for about 15 minutes. Season a little with nutmeg.
Squeeze the oranges. If it is organic oranges, some of the orange peel can also be used; Rub this down very thinly.
Halve the cooked florets and drain.
Briefly toast the almond flakes in a pan without fat and then remove them from the pan.
Heat the honey and oil in the pan. Briefly fry the Brussels sprouts with the cut surface facing down in the pan and deglaze with the orange juice. Let the juice boil down over low heat. If the juice has boiled off, season the Brussels sprouts with pepper, orange zest, salt and nutmeg.