Orange Brussels Sprouts
Source of Recipe
Peak Market
List of Ingredients
3 medium oranges 3
500 g brussels sprouts 1 lb
15 ml butter 1 tbsp
10 ml cornstarch 2 tsp
1 ml dried thyme, crushed 1/4 tsp
15 ml dijon style mustard 1 tbsp
Recipe
Finely shred portion of peel of one orange to make 1/2 tsp (2 ml) peel; set aside. Half orange; squeeze juice. Working over bowl to catch juice, peel and section the remaining oranges; set aside. Combine juices to make 1/3 cup (75 ml) - add water if necessary.
Rinse brussels sprouts. Half any large sprouts. In medium saucepan, cook sprouts uncovered, in a small amount of boiling water for 10 to 12 minutes or until tender. Drain and transfer to serving bowl. Gently stir in orange sections; cover and keep warm.
In same saucepan, melt butter. Stir in cornstarch and thyme. Stir in 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.
Serves 6
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