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Vegetable - Glazed Brussels Sprouts + Oranges

Source of Recipe

from rdj newsletter


List of Ingredients

3 medium oranges
1 pound fresh Brussels sprouts, about 4 cups
1 tablespoon light margarine
2 level teaspoons cornstarch
1/4 teaspoon dried crushed thyme,
...or five spice powder
1 tablespoon Dijon type mustard


Recipe

Finely shred enough of a portion of 1 of the orange's peels
to make 1/2 teaspoon. Set aside.
Halve the oranges. Squeeze the juice, working over a bowl to
catch the juice.
Peel and section the remaining oranges and set aside.
Combine the juices and water to get 1/3 cup.
Rinse the Brussels sprouts. Cut any large ones in halve.
Use a medium saucepan to cook the Brussel sprouts, in a
small amount of boiling water for 10 to 12 minutes or until
tender, uncovered.
Drain and transfer to a serving bowl.
Gently stir in the orange sections.
Cover and keep warm.
Use the same saucepan to melt the margarine.
Stir in cornstarch and thyme.
Stir in the reserved orange peel, orange juice, and the
mustard.
Cook and stir until thickened and bubbly.
Cook and stir for 1 full minute more.
Pour the sauce into the bowl with the Brussels sprouts.
Toss and serve.
Makes 6 servings.

Nutritional info per serving:
84 calories, total fat 2g, saturated fat 0g,
cholesterol 0mg, sodium 53mg, carbohydrate 15g,
fiber 4g, protein 3g
Diabetic exchanges: fruit .5, vegetables 1.5, fat .5