This recipe is great....even my hubby really liked it and even went back for seconds...and he really doesn't like brussel sprouts...about the only veggie he doesn't like! .....so it must be good!
Citrus and mustard flavor the tasty sauce for this dish.
Saucy Sprouts and Oranges
3 medium navel oranges
1 pound fresh brussels sprouts, trimmed and halved
1 tablespoon butter
2 teaspoons cornstarch
2 tablespoons honey mustard
1/4 teaspoon Chinese five-spice powder
2 tablespoons slivered almonds, toasted
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.
Recipe Source: Taste of Home magazine, October/November, 2007, submitted by Carolyn Hannay of Antioch, Tennessee.
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