Saucy Sprouts and Oranges

“Entered for safe-keeping. Citrus and mustard sauce, from Taste of Home October/November 2007, submitted by Carolyn Hannay of Antioch TN.”
READY IN:
24mins
SERVES:
6
YIELD:
4 1/2 cups
UNITS:
US

Ingredients Nutrition

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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