Recipe by KateL
Entered for safe-keeping. Citrus and mustard sauce, from Taste of Home October/November 2007, submitted by Carolyn Hannay of Antioch TN.
Top Review by CHEF GRPA
The orange complements the sprouts very well. I used some smoked alder wood salt while cooking, and sprinkled on some bleu cheese when finished. A bowl full was very filling and made a whole meal. I made this to go with our dinner and it was outrageously good. Instead of orange juice and zest, I used the juice of one lemon thinned with some water and the lemon zest. I was out of walnuts so I substituted toasted sliced almonds. Everyone just raved about this. I will definitely make this again, using my substitutions. Thank you!!! Happy Cooking to y'all ! Grpa
- 3 medium navel oranges
- 1 lb fresh Brussels sprout, trimmed and halved
- 1 tablespoon butter
- 2 teaspoons cornstarch
- 2 tablespoons honey mustard
- 1⁄4 teaspoon Chinese five spice powder
- 2 tablespoons almonds, slivered and toasted
Directions See How It's Made
- 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 inch 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 an five-spice powder to the saucepan mix.
- Bring saucepan 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 sprouts and orange sections to a serving bowl; drizzle with sauce.
- Sprinkle with almonds and grated orange peel.