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Finely shred enough zest from 1 orange to make 1/2 teaspoon; set aside. Halve orange; squeeze juice. Working over a bowl to catch the juices, peel and section the remaining 2 oranges; set aside. Combine the juices to make 1/3 cup (add water, if necessary).
Halve any large Brussels 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 pan, melt margarine (or butter). Stir in cornstarch and five-spice powder (or dill). Stir in reserved orange zest, orange juice and mustard. Cook and stir until thickened and bubbly; continue to cook and stir for 1 minute more. Drizzle over Brussels sprouts and fruit in serving bowl; toss to serve.