1. Three Medium Oranges
2. Four Cups Fresh Brussels Sprouts.
3. One Tablespoon Butter.
4. Two Tablespoons Cornstarch
5. One Teaspoon Five-Spice Powder.
6. Two Tablespoons Honey Mustard.
You will want to start by finely shredding the peel of one orange to make one teaspoon full and set aside.
Work over a bowl to save the orange juice and peel and section the oranges. Remove and discard as many of the seeds as possible.
Combine your juices to make one third cup of juice. Add water if you need to.
Rinse the Brussels Sprouts under cold running water. Halve any large Brussels Sprouts.
In a large sauce pan cook your Brussels Sprouts uncovered in water until they are tender. Drain your Brussels Sprouts and put them into a serving bowl. Gently stir in the orange sections and keep warm.
In the same sauce pan melt your butter and stir in the corn starch and five-spice powder.Now stir in the mustard, reserved orange peel, and orange juice. Stir and cook until thickened and bubbly.
Cook and stir for one minute more. Pour your sauce over the Brussels Sprouts and oranges and toss gently to coat everything.
This is an excellent side dish that will have people wondering why they never thought of that. I love it with all pasta dishes.