Stovetop Brussel Sprouts Casserole

 Stovetop Brussel Sprouts Casserole

 

The combination of flavors in this casserole is delicious, even those that do not like Brussel sprouts seem to like this dish! -Chef MJ

Serves 2 – 3

Ingredients

2 1/2 tbsp.          olive oil

2 cups                   Brussel sprouts, rinse, cut in half

1/4 cup                 dried cranberries

1/4                        onion, diced medium

1 clove                  garlic, minced

1/4 cup                red or yellow bell pepper, medium diced

3 tbsp                   balsamic vinegar

2 slices                 bacon, cooked and crumbled

1/4 cup                gorgonzola or blue cheese, crumbled

1/4 cup                pecans, medium diced

1/2                        lemon, zest only

salt and pepper to taste

Directions

  1. Rinse lemon and vegetables, pat dry then dice, cut as listed above, set aside.
  2. Heat oil in a medium skillet over MEDIUM heat, add halved Brussel sprouts,  diced bell peppers, dried cranberries and diced onion.
  3. Saute’  for 8 – 10 minutes  stirring frequently, until cooked through and lightly browned, next add garlic,  crumbled cooked bacon and diced pecans, saute’ and stir for 5 minutes.
  4. Add salt and pepper to taste.
  5. Add balsamic vinegar, stir for 2 minutes.
  6. Add crumbled gorgonzola cheese stir and until gorgonzola or blue cheese partially melts.
  7. Take the skillet off heat.
  8. Pour vegetable mixture into a serving bowl.  Add additional fresh ground pepper to taste.
  9. Top the vegetables with freshly zested lemon.

Want more recipes like this? Check out my Leisure Adventure cookbook at: https://smallkitchenbigflavors.blog/

 

Mary Jane Curry

Mary Jane Curry and husband Jeff love RVing and travel in a 2013 Roadtrek RS Adventurous motorhome. She is a Nurse Practitioner, Physician Assistant and Registered Nurse in Emergency and Occupational Medicine, and is nearing retirement and has great enthusiasm for the travels and adventures awaiting. Her love of food science and food presentation led her to pursue a secondary career about 10 years ago when she became a certified Personal Chef and owner of Custom Cuisine in Southern California. She received her training and certification through the United States Personal Chef Association, an organization with Personal Chef membership in both the US and Canada. She plans to share many recipes here for RVers!