Ground Beef Brussels Sprouts Skillet (Printable)
Hearty skillet combining savory beef with caramelized Brussels sprouts for a quick, satisfying meal.
# What You'll Need:
→ Meats
01 - 1 pound ground beef (lean)
→ Vegetables
02 - 1 pound Brussels sprouts, trimmed and halved
03 - 1 medium onion, diced
04 - 2 cloves garlic, minced
→ Pantry
05 - 2 tablespoons olive oil
06 - 2 tablespoons soy sauce (or tamari for gluten-free)
07 - 1 tablespoon Worcestershire sauce
08 - 1/2 teaspoon black pepper
09 - 1/2 teaspoon smoked paprika
10 - 1/2 teaspoon salt (optional, to taste)
→ Optional Garnish
11 - 2 tablespoons fresh parsley, chopped
12 - Grated Parmesan cheese (to taste)
# Directions:
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 -
- Everything happens in one skillet so cleanup is basically nothing
- The sprouts get all caramelized and nutty, not mushy like the boiled ones nobody likes
02 -
- Don't crowd the pan too much or the sprouts will steam instead of getting those nice browned edges
- The lid step is non negotiable unless you like crunchy raw sprouts which some people apparently do
03 -
- Cut your sprouts the same size so they all finish cooking at the same time
- Don't skip the final uncovered step or you'll end up with soupy Brussels sprouts instead of caramelized ones