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Grate 1/2 teaspoon zest from one orange; 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 zest, orange juice and mustard. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Transfer Brussels sprouts and fruit to a serving bowl. Top with sauce; toss to serve.