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Stovetop Brussel Sprouts Casserole

| Updated Oct 27, 2018


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:


Mike Wendland

Published on 2018-10-27

Mike Wendland is a multiple Emmy-award-winning Journalist, Podcaster, YouTuber, and Blogger, who has traveled with his wife, Jennifer, all over North America in an RV, sharing adventures and reviewing RV, Camping, Outdoor, Travel and Tech Gear for the past 12 years. They are leading industry experts in RV living and have written 18 travel books.

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