Ground Beef Brussels Sprouts Skillet (Printer-friendly)

Savory ground beef meets caramelized Brussels sprouts in this quick, nutritious skillet dinner ready in 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 Make It:

01 - Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook, breaking apart with a spoon, until browned and cooked through, about 5–6 minutes. Drain excess fat if needed.
02 - Add diced onion and minced garlic to the skillet. Sauté for 2–3 minutes until fragrant and onion becomes translucent.
03 - Stir in Brussels sprouts and cook for 3–4 minutes, allowing them to caramelize slightly on the edges.
04 - Add soy sauce, Worcestershire sauce, smoked paprika, black pepper, and salt. Mix thoroughly to coat all ingredients evenly.
05 - Cover the skillet with a lid, reduce heat to medium, and cook for another 6–8 minutes until Brussels sprouts are tender yet slightly crisp.
06 - Remove lid, stir, and cook uncovered for a final 2 minutes to evaporate any excess moisture. Garnish with chopped parsley and Parmesan cheese if desired. Serve hot.

# Expert Hints:

01 -
  • The combination of beef and sprouts creates an unexpected harmony that even vegetable skeptics will appreciate
  • Everything cooks in one pan which means less cleanup and more time to relax after work
02 -
  • Draining excess fat from the beef prevents the final dish from feeling greasy while keeping all the beefy flavor intact
  • Resist the urge to overcook the Brussels sprouts or they will become mushy and lose their appealing texture
03 -
  • Try cutting your Brussels sprouts into uniform halves so they all cook at the same rate
  • Let the pan get nice and hot before adding the sprouts to achieve better caramelization

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