Ground Beef Brussels Sprouts Skillet (Print Version)

A hearty skillet featuring savory ground beef and tender Brussels 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 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 Prepare:

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 to 6 minutes. Drain excess fat if necessary.
02 - Add diced onion and minced garlic to the skillet. Sauté for 2 to 3 minutes until fragrant and onion becomes translucent.
03 - Stir in Brussels sprouts and cook for 3 to 4 minutes, allowing them 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 to 8 minutes until Brussels sprouts are tender but still slightly crisp.
06 - Remove lid, stir, and cook uncovered for 2 minutes to evaporate any excess moisture. Garnish with chopped parsley and Parmesan cheese if desired. Serve hot.

# Expert Advice:

01 -
  • Everything cooks in one pan so you spend more time eating and less time scrubbing dishes
  • The combination of Worcestershire and smoked paprika creates this umami rich flavor that tastes like it simmered all day
  • Its equally delicious over rice for the carb lovers or straight from the bowl for low carb days
02 -
  • Dont skip the step of cutting sprouts in half or they will take forever to cook and wont caramelize properly
  • Let the sprouts sit undisturbed for a minute or two when you first add them so they develop those crispy browned bits
  • If your skillet seems too crowded, the sprouts will steam instead of roast, so use your largest pan or cook in two batches
03 -
  • Prep all ingredients before you start cooking once the beef hits the pan, things move fast
  • If your sprouts are particularly large, quarter them instead of halving so they cook evenly

Go Back