Ground Beef Brussels Sprouts Skillet (Print Version)
A hearty skillet pairing savory ground beef with caramelized Brussels sprouts, seasoned with aromatic spices and ready in under 30 minutes.
# What You'll Need:
→ Meats
01 - 1 lb ground beef (preferably lean)
→ Vegetables
02 - 1 lb Brussels sprouts, trimmed and halved
03 - 1 medium onion, diced
04 - 2 cloves garlic, minced
→ Pantry
05 - 2 tbsp olive oil
06 - 2 tbsp soy sauce (or tamari for gluten-free)
07 - 1 tbsp Worcestershire sauce
08 - 1/2 tsp black pepper
09 - 1/2 tsp smoked paprika
10 - 1/2 tsp salt (optional, to taste)
→ Optional Garnish
11 - 2 tbsp fresh parsley, chopped
12 - Grated Parmesan cheese (to taste)
# How-To Steps:
01 - Heat olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned and cooked through, about 5–6 minutes. Drain excess fat if necessary.
02 - Add diced onion and minced garlic to the skillet. Sauté for 2–3 minutes until fragrant and onion is translucent.
03 - Stir in the Brussels sprouts and cook for 3–4 minutes, allowing them to caramelize slightly.
04 - Add soy sauce, Worcestershire sauce, smoked paprika, black pepper, and salt. Mix well to coat all the ingredients.
05 - Cover the skillet with a lid, reduce heat to medium, and cook for another 6–8 minutes until Brussels sprouts are tender but still slightly crisp.
06 - Remove lid, stir, and cook uncovered for a final 2 minutes to evaporate any excess moisture.
07 - Garnish with chopped parsley and a sprinkle of Parmesan cheese if desired. Serve hot.
# Expert Tips:
01 -
- The beef renders its fat right into the sprouts, giving them this incredible savory depth you cant get any other way
- Everything cooks in one pan, meaning less cleanup and more time to actually enjoy your dinner
02 -
- Overcrowding the skillet steams the sprouts instead of searing them, so use your biggest pan or cook in batches
- Letting the beef get properly browned in the beginning is what gives this dish its depth, so dont rush that step
03 -
- Pat your sprouts dry before adding them to the pan so they sear instead of steam
- Let the pan get properly hot before adding ingredients for the best caramelization