There’s something magical that happens when you combine juicy ground beef with caramelized Brussels sprouts in a single skillet. The sizzle, the aroma, the way the flavors meld together—it’s the kind of meal that makes you forget you’re eating something actually good for you. I remember the first time I made this dish; my wife (who swore she hated Brussels sprouts) went back for seconds before I’d even finished my first helping. That’s when I knew this recipe was special.

This isn’t just another skillet meal—it’s a masterclass in texture and flavor. Crispy-edged sprouts meet tender beef crumbles, all tied together with a sauce that hits every note—savory, tangy, and just a touch sweet. And the best part? You’re looking at just 30 minutes from fridge to table, with only one pan to wash.

Why This Recipe Works

• The Maillard Magic: When you let those sprouts sit cut-side down in the hot pan, something beautiful happens. The natural sugars caramelize, transforming them from bitter to buttery with crispy edges that’ll make you swoon. This chemical reaction (the Maillard reaction) is the same one that gives seared steaks their crust—it’s flavor science at work.
• Flavor Layering: We’re not just throwing everything in at once. By browning the beef first, then building the sauce from those delicious browned bits (chefs call this “fond”), every bite carries layers of depth. Deglazing with a splash of broth or balsamic vinegar dissolves these flavor-packed residues into the sauce.
• Texture Play: The contrast between the tender beef and crispy sprouts keeps every forkful interesting. It’s like the culinary version of a good thriller—you never know what sensation is coming next.

Essential Ingredients & Tools

Ingredients for the Main Dish

• 1 lb (450g) lean ground beef (90/10): The ideal fat ratio for flavor without excess grease. For a richer taste, 85/15 works but requires draining excess fat.
• 1 lb (450g) Brussels sprouts, trimmed and halved: Smaller sprouts (1-inch diameter) cook more evenly; discard any yellowed leaves. Larger sprouts may need quartering.
• 1 medium yellow onion, diced: Adds sweetness and depth. Shallots can substitute for a milder flavor.
• 3 garlic cloves, minced: Fresh garlic delivers a pungent kick. Pre-minced jarred garlic (1.5 tsp) works in a pinch.
• 2 tbsp olive oil: For searing and preventing sticking. Avocado oil is a high-smoke-point alternative.
• 1 tsp smoked paprika: Adds a subtle smokiness. Regular paprika works but lacks depth.
• 1/2 tsp red pepper flakes (optional): For a hint of heat. Omit for mild versions.
• Salt and black pepper to taste: Enhances all flavors. Use kosher salt for even seasoning.

Ingredients for the Sauce

• 2 tbsp soy sauce (or coconut aminos for gluten-free): Provides umami and saltiness. Low-sodium versions prevent over-salting.
• 1 tbsp Worcestershire sauce: Deepens savoriness (ensure gluten-free if needed). Vegan Worcestershire substitutes exist.
• 1 tbsp balsamic vinegar: Balances bitterness with acidity and sweetness. Aged balsamic adds complexity.
• 1 tsp Dijon mustard: Adds tang and emulsifies the sauce. Yellow mustard can substitute but lacks depth.

Tools You’ll Need

• 12-inch cast-iron or stainless steel skillet: Retains heat for even cooking. Enameled cast iron prevents sticking. No cast iron? A heavy-bottomed non-stick pan works (though browning won’t be as deep).
• Wooden spoon or spatula: Prevents scratching the pan. Silicone tools work for non-stick pans.
• Sharp knife and cutting board: Essential for prepping veggies and beef. A mandoline speeds up slicing but isn’t necessary.

How to Make Beef and Brussels Sprout Skillet

1. Prep the Brussels sprouts: Trim the stems, halve them lengthwise, and remove any loose or discolored outer leaves. Pat them dry thoroughly—this ensures they crisp up instead of steaming. For extra crispiness, let them air-dry for 10 minutes after washing. Pro tip: Smaller sprouts (1-inch diameter) caramelize more evenly than larger ones. If using larger sprouts, quarter them to ensure they cook through without burning.
2. Sear the beef: Heat 1 tbsp olive oil in the skillet over medium-high heat until shimmering. Add 1 lb (450g) ground beef, breaking it into small crumbles with a wooden spoon. Cook undisturbed for 2 minutes to develop a crust (this builds flavor via the Maillard reaction). Stir occasionally until fully browned (5–6 minutes total). Transfer the beef to a plate, leaving the flavorful drippings in the pan. Key timing: Overcooking the beef now will dry it out; stop when just pinkness disappears (160°F internal temp).
3. Caramelize the veggies: Add the remaining 1 tbsp olive oil to the skillet. Sauté 1 medium diced yellow onion for 2 minutes until translucent and slightly golden. Add 1 lb (450g) Brussels sprouts cut-side down in a single layer—resist stirring for 4–5 minutes to allow deep browning. A well-browned sprout will release easily from the pan when ready. Toss in 3 minced garlic cloves, 1 tsp smoked paprika, and 1/2 tsp red pepper flakes, stirring for 30 seconds until fragrant but not burnt. Chef’s secret: For extra depth, add 1 tsp tomato paste with the garlic—it amplifies umami without overpowering.
4. Combine and sauce: Return the beef to the skillet. Pour in 2 tbsp soy sauce, 1 tbsp Worcestershire sauce, 1 tbsp balsamic vinegar, and 1 tsp Dijon mustard. Stir to coat everything evenly. Cook for 2–3 minutes, letting the sauce reduce slightly and the flavors meld. For a saucier dish, add 1/4 cup beef broth and simmer 1 minute longer. Deglazing trick: Scrape up the browned bits (fond) with a splash of broth—this dissolves flavor-packed residues into the sauce.
5. Season and serve: Taste and adjust salt and pepper as needed. Garnish with fresh parsley or grated Parmesan for a finishing touch. A squeeze of lemon brightens the dish. Presentation tip: Reserve a few caramelized sprouts to artfully arrange on top before serving.

Chef’s Wisdom

• The Tomato Paste Trick: Adding just a teaspoon when you sauté the garlic gives the dish an umami boost without tasting like tomatoes. It’s like flavor witchcraft.
• The Lemon Finish: A quick squeeze of lemon at the end brightens everything up. My grandma called this “waking up the flavors”—and she was right.
• The Parmesan Upgrade: A shower of freshly grated Parm right before serving adds a salty, nutty dimension that takes this from good to “when can we have this again?”

Perfect Pairings

Complementary Dishes

• Creamy mashed cauliflower: The smooth texture contrasts the skillet’s crunch. Infuse the mash with roasted garlic for extra flavor.
• Crusty Whole-Grain Bread: Ideal for soaking up the savory sauce. Brush with garlic butter before toasting.

Drinks

• Dry red wine (Cabernet Sauvignon): Tannins cut through the dish’s richness.
• Oaked Chardonnay: Buttery notes complement the caramelized sprouts.

Something Sweet

• Honey-drizzled pears: Their mild sweetness balances the savory beef.
• Dark Chocolate Squares: A bite post-meal enhances the dish’s umami notes.

FAQs

• Can I use frozen Brussels sprouts?
  Yes, but thaw them completely and pat dry to remove excess moisture. Frozen sprouts release water when cooked, which can steam instead of sear. For best results, roast them separately at 400°F (200°C) for 10 minutes before adding to the skillet.
• How do I prevent the beef from becoming greasy?
  Use 90/10 lean beef and drain any excess fat after browning. If using higher-fat beef (e.g., 80/20), drain all but 1 tbsp of fat before adding the veggies.
• Is this dish keto-friendly?
  Yes! Brussels sprouts are low in net carbs (about 4g per serving), and the sauce contains minimal sugar. For stricter keto, replace balsamic vinegar with Apple Cider vinegar.

Beef and Brussels Sprout Skillet: A One-Pan Wonder That’ll Make You Fall in Love with Weeknight Dinners

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Recipe Information

Cost Level $$

Category Ground Beef

Difficulty Medium

Cuisine American, fusion

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Recipe Details

Servings 4

Total Time 30 minutes

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Whip up this Beef and Brussels Sprout Skillet for a quick, one-pan dinner packed with caramelized flavor and juicy beef. Perfect for busy weeknights—try it tonight!

Ingredients

For the Main Dish

• 1 lb lean ground beef (90/10)
• 1 lb Brussels sprouts (trimmed and halved)
  View substitutions
• 1 medium yellow onion (diced)
• 3 cloves garlic (minced)
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp red pepper flakes (optional)
• Salt and black pepper (to taste)

For the Sauce

• 2 tbsp soy sauce
  View substitutions
• 1 tbsp Worcester sauce
• 1 tbsp balsamic vinegar
  View substitutions
• 1 tsp Dijon mustard
  View substitutions

Instructions

1. 01

   Prep Brussels sprouts by trimming, halving, and drying thoroughly.
2. 02

   Heat 1 tbsp oil in a skillet over medium-high. Brown 1 lb (450g) ground beef, breaking into crumbles, then transfer to a plate.
3. 03

   Add remaining 1 tbsp oil to skillet. Sauté 1 diced onion for 2 minutes, then add 1 lb (450g) sprouts cut-side down. Cook undisturbed for 4–5 minutes.
4. 04

   Stir in 3 minced garlic cloves, 1 tsp smoked paprika, and 1/2 tsp red pepper flakes for 30 seconds.
5. 05

   Return beef to skillet. Add 2 tbsp soy sauce, 1 tbsp Worcestershire, 1 tbsp balsamic vinegar, and 1 tsp Dijon mustard. Stir to combine. Cook for 2–3 minutes until sauce reduces.
6. 06

   Season to taste and serve.

Tags

contains-meatcontains-beefcontains-soycontains-mustardcontains-sulfitescontains-added-sugarcomfort-foodcrispyheartyjuicyquickrestaurant-style