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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


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


  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:


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