Ground Beef Brussels Sprouts Skillet (Printable)
Hearty skillet dish with savory beef and tender sprouts, ready in 30 minutes.
# What you 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
07 - 1 tbsp Worcestershire sauce
08 - 1/2 tsp black pepper
09 - 1/2 tsp smoked paprika
10 - 1/2 tsp salt
→ Optional Garnish
11 - 2 tbsp fresh parsley, chopped
12 - Grated Parmesan cheese to taste
# Directions:
01 - Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook, breaking 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 becomes 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 ingredients evenly.
05 - Cover the skillet with a lid, reduce heat to medium, and cook for 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 caramelized sprouts become sweet and nutty, balancing the rich beef perfectly
- One pan, thirty minutes, and minimal cleanup for a complete meal
02 -
- Do not skip the step of draining excess fat if your beef is not lean, or the final dish will feel greasy
- Cutting the sprouts in half helps them cook evenly and creates more surface area for caramelization
03 -
- Do not overcrowd the pan or the sprouts will steam instead of caramelize
- Use tamari instead of soy sauce to keep this recipe gluten-free