Saucy Sprouts And Oranges

• 3 medium navel oranges
• 1 pound fresh Brussels sprouts, trimmed and halved
• 1 tablespoon butter
• 2 teaspoons cornstarch
• 2 tablespoons honey mustard
• 1/4 teaspoon Chinese five-spice powder
• 2 tablespoons slivered almonds, toasted

1. Finely grate zest of 1 orange; set zest 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.
2. In a large saucepan, bring 1 in. water and Brussels sprouts to a boil. Cover and cook for 8-10 minutes or until crisp-tender.
3. Meanwhile, in a small saucepan, melt butter. Whisk cornstarch and reserved orange juice mixture until smooth; add to the butter. Stir in mustard and five-spice powder. Bring to a boil over medium heat; cook and stir for 1-2 minutes or until thickened and bubbly.
4. Drain sprouts; gently stir in orange sections. Transfer to a serving bowl; drizzle with sauce. Sprinkle with almonds and grated orange zest.

oranges, brussels sprouts, butter, cornstarch, honey, chinese fivespice, slivered almonds

Taken from www.tasteofhome.com/recipes/saucy-sprouts-and-oranges/ (may not work)