In a medium bowl, mix the strawberries with the veggie broth (or oil if using), lemon juice and the aged balsamic vinegar. Set aside.
Heat 2 tbsp. of olive oil in a saute pan over medium-high heat.
Add the Brussels sprouts and saute, stirring occasionally for 7 minutes, until the sprouts begin to brown slightly.
Stir in the salt, pepper, garlic powder and orange peel. Add the walnuts and stir.
Add the marniated strawberries and continue to stir for another 6 minutes. The berries should begin to turn slightly soft, but do not overcook or they will become mushy.