Preparation:

Clean brussels sprouts, trimming the ends and taking off the outer leaves.

Cut the sprouts in half and then boil or steam them for about 5 minutes until softened.

Drain and reserve.

Now melt butter in a skillet and add blanched brussel sprouts, ground ginger and season with salt and pepper.

Now add orange juice and cornstarch.

Cook through – (about 3 minutes. Stir frequently until the sauce thickens.

Pour into a serving dish and garnish with fresh chopped parsley.

Servings: 2 to 3
Source:
Submitted by: Recipe Group Member
Date:

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