Ground Beef Brussels Sprouts Skillet (Printable version)
A hearty skillet combining browned ground beef with tender caramelized Brussels sprouts, seasoned with garlic and spices.
# Ingredient List:
→ 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, or 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 up with a spoon, until browned and cooked through, approximately 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 Brussels sprouts and cook for 3–4 minutes, allowing edges to caramelize slightly.
04 - Add soy sauce, Worcestershire sauce, smoked paprika, black pepper, and salt. Mix thoroughly to coat all ingredients evenly.
05 - Cover skillet with lid, reduce heat to medium, and cook for 6–8 minutes until Brussels sprouts are tender yet slightly crisp.
06 - Remove lid, stir, and cook uncovered for final 2 minutes to evaporate any excess moisture.
07 - Garnish with chopped parsley and Parmesan cheese if desired. Serve hot.
# Expert Suggestions:
01 -
- Everything cooks in one pan so cleanup is practically nonexistent
- The sprouts get tender and slightly sweet while absorbing all that savory beef flavor
- Ready in under 30 minutes but tastes like it took way more effort
02 -
- Don't skip the step of draining excess fat from the beef or the final dish will feel heavy and greasy
- Cutting the Brussels sprouts in half is nonnegotiable, whole sprouts take forever to cook and won't pick up the flavors as well
- The skillet might look crowded at first but the sprouts will shrink down as they cook so don't worry about it
03 -
- Crank up the heat slightly when you first add the sprouts to get better caramelization before covering
- Taste a sprout before serving to make sure they're tender but still have a little bite to them