Believe in Brussels Sprouts
My friends found this recipe, and since one of them is a doctor, we played around with it to make it less of a cardiac risk. The original recipe uses heavy cream and half-and-half. I switched out heavy cream for half-and-half, and then switched out half-and-half to low-fat milk. I also tried using non-fat milk, but you need a bit of cream to make sure that the Brussels sprouts are cooked really well—otherwise they taste, well, like Brussels sprouts!
The kids absolutely BEG to eat this. Good in winter, and at Thanksgiving.