Saucy Sprouts and Oranges |
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Prep Time: 10 Minutes Cook Time: 14 Minutes |
Ready In: 24 Minutes Servings: 12 |
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Ingredients:
3 medium navel oranges |
1 lb fresh brussels sprout, trimmed and halved |
1 tablespoon butter |
2 teaspoons cornstarch |
2 tablespoons honey mustard |
1/4 teaspoon chinese five spice powder |
2 tablespoons almonds, slivered and toasted |
Directions:
1. Finely grate peel of one orange; set peel aside.
2. Cut that orange in half; squeeze juice into a 1-cup measuring cup. Add enough water to measure 1/2 cup; set aside.
3. Peel and discard white membranes from remaining oranges; section them and set aside.
4. In a large saucepan, bring 1 inch of water and brussels sprouts to a boil. Cover and cook for 8-10 minutes or until crisp-tender.
5. Meanwhile, in a small saucepan, melt butter.
6. Whisk cornstarch and reserved orange juice mixture until smooth; add to the butter.
7. Stir in mustard an five-spice powder to the saucepan mix.
8. Bring saucepan to a boil over medium heat; cook and stir for 1-2 minutes or until thickened and bubbly.
9. Drain sprouts; gently stir in orange sections.
10. Transfer sprouts and orange sections to a serving bowl; drizzle with sauce.
11. Sprinkle with almonds and grated orange peel.
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