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Saucy Sprouts and Oranges
“You will win converts to brussels sprouts and enjoy the compliments with this mouthwatering recipe!” writes Carolyn Hannay of Antioch, Tennessee. Citrus and mustard flavor the tasty sauce for this dish, which Carolyn likes to serve with turkey or ham.—Carolyn Hannay, Antioch, Tennessee
6 Servings
Prep/Total Time: 30 min.
Ingredients
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
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.
© Taste of Home 2013
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Saucy Sprouts and Oranges
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Nutrition Facts:
3/4 cup equals 97 calories, 4 g fat (1 g saturated fat), 5 mg cholesterol, 81 mg sodium, 15 g carbohydrate, 3 g fiber, 4 g protein.
Diabetic Exchanges:
1 vegetable, 1 fat, 1/2 fruit.
© Taste of Home 2013