Saucy Sprouts and Oranges Recipe

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Saucy Sprouts and Oranges Recipe
Saucy Sprouts and Oranges Recipe photo by Taste of Home
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Saucy Sprouts and Oranges Recipe

Read Reviews
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“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
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
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.
Originally published as Saucy Sprouts and Oranges in Taste of Home October/November 2007, p20

Nutritional Facts

3/4 cup: 97 calories, 4g fat (1g saturated fat), 5mg cholesterol, 81mg sodium, 15g carbohydrate (8g sugars, 3g fiber), 4g protein. Diabetic Exchanges: 1 vegetable, 1 fat, 1/2 fruit.

  • 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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
Originally published as Saucy Sprouts and Oranges in Taste of Home October/November 2007, p20

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MY REVIEW
smile_e2003 User ID: 7111430 242817
Reviewed Jan. 29, 2016

"This was an OK side. I think it's more of a taste preference than a bad recipe. I like the fresh oranges and the glaze, I just didn't care for the Chinese five spice powder flavor. So I probably wouldn't make it again. If I did I would definitely substitute that one ingredient... for something."

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