Ground Beef Brussels Sprouts Skillet (Printer-friendly)

Flavorful beef and Brussels sprouts skillet, ready in 30 minutes

# What You'll 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, 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, 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 ingredients evenly.
05 - Cover 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 2 minutes to evaporate any excess moisture. Garnish with chopped parsley and Parmesan cheese if desired. Serve hot.

# Expert Tips:

01 -
  • Its the kind of dinner that comes together faster than you can decide what to order takeout
  • The sprouts get these little caramelized edges that make even skeptics ask for seconds
  • Everything cooks in one pan so you can spend more time eating and less time washing up
02 -
  • I learned the hard way that overcrowding the skillet keeps the sprouts from caramelizing, so use your biggest pan or cook in batches if needed
  • The lid step is nonnegotiable unless you prefer crunchy sprouts, which some people do, but I like them tender
  • Letting it cook uncovered at the end makes all the difference between a watery dish and one with that restaurant style glaze
03 -
  • Fresh Brussels sprouts are worth seeking out, frozen ones never quite get that perfect texture
  • Letting the beef get a nice brown color instead of just gray makes a huge difference in the final flavor depth

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