So many vegetable dishes involve rich sauces. Keep at least one thing from weighing down your Thanksgiving feast by serving Brussels sprouts in a light “cream” sauce made with chicken broth and 2% milk.
Check your supermarket’s produce section for fresh Brussels sprouts on the stalk. They lack the sharp taste Brussels sprouts sometimes have.
You can make this dish up to the point of baking, then cover and refrigerate it one day. If you make it ahead, add five to 10 minutes to the baking time and don’t sprinkle the crumb topping over the casserole until just before putting it in the oven.
Deane’s book “Low Fat Kitchen” includes more than 100 recipes created for this column.