Directions:
- Finely grate peel of one orange; set peel aside. Cut that orange in half; squeeze juice into a 1-cup measuring cup. Add enough water to measure 1/2 cup; set aside. Peel and discard white membranes from remaining oranges; section them and set aside.
- In a large saucepan, bring 1 in. of water and brussels sprouts to a boil. Cover and cook for 8-10 minutes or until crisp-tender.
- Meanwhile, in a small saucepan, melt butter. Whisk cornstarch and reserved orange juice mixture until smooth; add to the butter. Stir in mustard and five-spice powder. Bring to a boil over medium heat; cook and stir for 1-2 minutes or until thickened and bubbly.
- Drain sprouts; gently stir in orange sections. Transfer to a serving bowl; drizzle with sauce. Sprinkle with almonds and grated orange peel. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 348.53 Kcal (1459 kJ) | ||
| Calories from fat | 248.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.58g | 42% | |
|---|---|---|---|
| Cholesterol | 5.14mg | 2% | |
| Sodium | 79.24mg | 3% | |
| Potassium | 616.58mg | 13% | |
| Total Carbs | 19.11g | 6% | |
| Sugars | 4.83g | 19% | |
| Dietary Fiber | 8.12g | 32% | |
| Protein | 12.49g | 25% | |
| Vitamin C | 64.6mg | 108% | |
| Iron | 2.4mg | 13% | |
| Calcium | 151.7mg | 15% | |
| Amount Per 100 g | |||
| Calories | 261.66 Kcal (1096 kJ) | ||
| Calories from fat | 186.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.71g | 42% | |
|---|---|---|---|
| Cholesterol | 3.86mg | 2% | |
| Sodium | 59.49mg | 3% | |
| Potassium | 462.9mg | 13% | |
| Total Carbs | 14.34g | 6% | |
| Sugars | 3.62g | 19% | |
| Dietary Fiber | 6.1g | 32% | |
| Protein | 9.38g | 25% | |
| Vitamin C | 48.5mg | 108% | |
| Iron | 1.8mg | 13% | |
| Calcium | 113.9mg | 15% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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