Saucy Sprouts and Oranges

By May 10, 2011


  • 3 medium oranges
  • 1 lb fresh Brussels sprouts, trimmed & halved
  • 1 Tbsp butter
  • 2 tsp cornstarch
  • 2 Tbsp honey mustard
  • ¼ tsp Chinese five-spice powder
  • 2 Tbsp slivered almonds, toasted

Instructions: Finely grate peel of one orange, set peel aside. Cut that orange in half; squeeze juice into a measuring cup, add enough water to measure ½ cup; set aside. Peel and discard white membranes from remaining oranges; section them and set aside. Bring 1″ 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 & reserved orange juice until smooth; add to butter. Stir in mustard and five spice powder. Bring to boil over medium heat; cook & stir for 1-2 minutes or until thickened & 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

Abundant Harvest Organics Products found in this recipe: Oranges