Ground Beef Brussels Sprouts Skillet (Printer-Friendly)

Brown ground beef with caramelized Brussels sprouts in a savory skillet.

# 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
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 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 becomes 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 thoroughly to coat all ingredients evenly.
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 Parmesan cheese if desired. Serve hot.

# Helpful Hints:

01 -
  • You get that restaurant-quality caramelized flavor in less time than it takes to order delivery
  • The beef and sprouts balance each other perfectly so the dish feels substantial but not heavy
02 -
  • Overcrowding the skillet will steam the sprouts instead of caramelizing them, so use your biggest pan or cook in batches
  • The final uncovered cooking step is crucial for texture, otherwise you end up with soggy sprouts
03 -
  • Cut your Brussels sprouts uniformly so they all cook at the same rate
  • Taste before adding salt since the soy sauce and Worcestershire already bring plenty of sodium

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