Saucy Sprouts and Oranges

Directions

• Finely grate zest of 1 orange; set zest 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. 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 zest.