Ground Beef Brussels Sprouts Skillet (Printable)

Hearty skillet with seasoned ground beef and caramelized Brussels sprouts in a savory sauce.

# 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

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

# Expert Tips:

01 -
  • The beef and sprouts get all caramelized together in one pan, creating those crispy edges that make everything taste better
  • It comes together faster than ordering takeout but feels like something you would actually want to eat
  • The leftovers somehow taste even better the next day, if they last that long
02 -
  • I tried doubling the sprouts once because they shrink so much when they cook, and the pan was impossibly crowded. Some sprouts ended up raw while others turned to mush. Stick to the ratio.
  • Removing the lid for those final two minutes is what transforms this from steamed vegetables into a proper skillet dinner with caramelized edges.
03 -
  • Do not overcrowd your skillet or you will end up steaming everything instead of developing those beautiful browned bits
  • Use a skillet with a lid that actually fits, or foil works in a pinch but be careful of the steam when you remove it

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