Blood Orange Glazed Roasted Brussels Sprouts and Grilled Corn Toss
By Chef Tom Fraker

1 lb. Fresh Brussels Sprouts – washed, trimmed, and cut in half
Extra Virgin Olive Oil as needed
Kosher Salt and Freshly Ground Pepper to taste
4 each Blood Oranges
1 Tbsp. Unsalted Butter
2 tsp. Cornstarch
4 ears Fresh Corn – grilled; kernels removed
Melissa's Organic Chile Seasoning Grinder to taste

Preheat oven to 400ºF.
Toss the Brussels sprouts with the olive oil and season with salt and pepper.
Place them, in a single layer, on a baking sheet and put them in the oven.
Roast the Brussels sprouts for 13-15 minutes or until just fork tender.
While the sprouts are roasting, remove the zest from 2 oranges using a microplane.
Halve the oranges and squeeze the juice into a bowl.
Working over the bowl, peel and segment the other oranges.
Squeeze any remaining juice from the membranes.
You'll need about 1/3 cup of juice so add fresh orange juice if needed.
In a saucepan, melt the butter. Stir in the cornstarch.
Add the zest and orange juice and cook until thickened, while stirring.
When finished, the sauce should coat the back of a spoon.
In a serving bowl, toss the Brussels sprouts, grilled corn, orange segments and sauce.
Season with the chile and adjust the seasonings. Makes about 4-6 servings.