Ground Beef Brussels Sprouts Skillet (Printable version)

Hearty skillet with savory ground beef and tender caramelized Brussels sprouts, ready in 30 minutes.

# What You'll Need:

→ Meats

01 - 1 lb lean ground beef

→ 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 apart with a spoon, until browned and cooked through, approximately 5 to 6 minutes. Drain excess fat if needed.
02 - Add diced onion and minced garlic to the skillet. Sauté for 2 to 3 minutes until fragrant and onions become translucent.
03 - Stir in halved Brussels sprouts and cook for 3 to 4 minutes, allowing edges to caramelize slightly.
04 - Pour in soy sauce, Worcestershire sauce, smoked paprika, black pepper, and salt. Toss 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 reach desired tenderness while retaining slight crispness.
06 - Remove lid, stir contents, and continue cooking uncovered for 2 minutes to evaporate any remaining moisture.
07 - Top with chopped parsley and grated Parmesan cheese if desired. Serve immediately while hot.

# Expert advice:

01 -
  • It transforms humble ingredients into something restaurant worthy in under 30 minutes
  • The beef and sprouts cook together creating a depth of flavor that feels like it simmered all day
02 -
  • Do not skip the step where you let the sprouts caramelize uncovered at the end that is where all the flavor lives
  • The skillet size matters a too small pan will steam the sprouts instead of giving them those crispy edges we want
03 -
  • Pat your Brussels sprouts dry before halving them excess water keeps them from getting that golden color
  • Let the pan get properly hot before adding the beef you want that sizzle not a sad simmer

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