Ingredients
Instructions
- 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.