Glazed Brussels Sprouts and Oranges
From: Better Homes and Gardens Servings: 3-1/2 cups (6 side-dish servings) Category: Side Dish
Ethnic Style: Jewish (Kosher)
3 medium oranges (such as blood and/or navel) 1 pound fresh brussels sprouts (about 4 cups) 1
tablespoon margarine 2 teaspoons cornstarch
1/4 teaspoon dried thyme, crushed or five spice powder 1 tablespoon Dijon-style mustard
Finely shred portion of peel of one orange to make 1/2 teaspoon peel; set aside. Halve orange;
squeeze juice. Working over a bowl to catch the juice, peel and section the remaining oranges; set
aside. Combine the juices to get 1/3 cup (add water, if necessary). Rinse Brussels sprouts. Halve
any large sprouts. In a medium saucepan cook sprouts, uncovered, in a small amount of boiling water
for 10 to 12 minutes or until tender. Drain and transfer to a serving bowl. Gently stir in orange
sections; cover and keep warm.
In the same saucepan melt margarine. Stir in cornstarch and thyme or five spice powder. Stir in
reserved orange peel, orange juice, and mustard. Cook and stir until thickened and bubbly. Cook and
stir for 1 minute more. Transfer Brussels sprouts and fruit to serving bowl. Top with sauce; toss to
serve. Recipe Courtesy of Sweet Baby Media
84 Calories 3 g Protein 15 g Carbohydrates 2 g Fat 0 mg Cholesterol 53 mg Sodium 4 g Fiber
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