Ground Beef Brussels Sprouts Skillet (Printable Version)

Hearty skillet featuring savory beef and tender sprouts for quick weeknight dinners.

# 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
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 - Parmesan cheese, grated to taste

# How To Make It:

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. Garnish with chopped parsley and a sprinkle of Parmesan cheese if desired. Serve hot.

# Expert Suggestions:

01 -
  • The Brussels sprouts get sweet and nutty in the skillet, not bitter or mushy like so many other preparations
  • Everything cooks in one pan, which means maximum flavor and minimum cleanup on busy nights
  • The seasoning blend hits that perfect savory umami note that makes even sprout skeptics ask for seconds
02 -
  • Crowding the skillet prevents proper browning, so use your biggest pan or cook in batches if necessary
  • Letting the sprouts sear cut side down before stirring makes all the difference between sweet and bitter
  • The final uncovered cooking step is crucial for concentrating flavors rather than steaming everything into mush
03 -
  • Buy Brussels sprouts still on the stalk when possible, as they stay fresher much longer
  • Prep all your ingredients before turning on the stove, because this dish comes together quickly once cooking starts
  • The dish reheats beautifully and often tastes even better the next day as flavors continue to develop

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