Hanukkah Recipes: Glazed Brussels Sprouts and Oranges

[Guest guest]

Glazed Brussels Sprouts and Oranges

 

Brussels sprouts pair with the sweet flavor of

oranges. A sure hit.

 

 

3 medium oranges (such as blood and/or navel)

1 pound fresh Brussels sprouts (about 4 cups)

1 tablespoon margarine

2 teaspoons cornstarch

1/4 teaspoon dried thyme, crushed or five spice

powder

1 tablespoon Dijon-style mustard

 

 

 

1. Finely shred portion of peel of one orange to make

1/2 teaspoon peel; 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).

2. 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.

3. In the same saucepan melt margarine. Stir in

cornstarch and thyme or five spice powder. Stir in

reserved 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. Makes

3-1/2 cups (6 side-dish servings).

 

 

Nutritional facts per serving

calories: 84 , total fat: 2g , saturated fat: 0g ,

cholesterol: 0mg , sodium: 53mg , carbohydrate: 15g ,

fiber: 4g , protein: 3g , vitamin A: 15% , vitamin C:

130% , calcium: 6% , iron: 6% , fruit: .5diabetic

exchange , vegetables: 1.5diabetic exchange , fat:

..5diabetic exchange

 

 

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Language is an expression of thought. Everytime you speak, your mind is on

Parade Exodus 20:8-11 & Hebrews 4:9

 

 

 

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