- 1 lb brussels sprouts
- 1 1/2 tsp cornstarch
- 1/4 cup orange juice
- 1 orange, peeled and sectioned
- 1/4 cup fresh cilantro, chopped
- 1/8 cup slivered almonds
Cut a cross into the base of each sprout. Steam the sprouts until tender, about 15 to 20 minutes. In a small saucepan, combine the cornstarch and orange juice. Heat over low heat stirring constantly until thickened. Add the orange sections and cook until bubbly. Pour over the sprouts and serve with cilantro and almond garnish.