Ground Beef and Brussels Sprouts

The aroma of perfectly seasonedGround Beef and Brussels Sproutssizzling in a skillet is the scent of victory after a long day of pretending to be productive. This dinner is quick, comforting, and remarkably easy to clean up, proving that grown-up food does not have to be complicated or boring.

Here are the standout features of this incredible dish:

• Prepped and plated in under 30 minutes, this one-pan marvel drastically cuts down on dishes, freeing up your evening instantly.
• The savory richness of the beef blends perfectly with the slight caramelization and nuttiness of the roasted sprouts, creating satisfying layers of flavor.
• A vibrant, rustic combination of deep greens and browned beef crumbles that looks impressive enough to serve when those unexpected guests suddenly arrive.
• Serve it over fluffy rice, creamy mashed potatoes, or simply enjoy it straight from the pan for a fantastic, satisfying, low-carb meal.

The Tale of the Unloved Vegetable

I remember a time when the mere sight of a Brussels sprout would send shivers of dread down my spine. Those tiny, sulfurous spheres of doom were the culinary nemesis of my childhood, usually boiled into submission and smelling faintly of gym socks. But adulthood brings wisdom, primarily the wisdom that your mother might have been wrong about boiling vegetables for an hour. The key to unlocking the true potential of the humble sprout is heat—serious, unrelenting heat.

This recipe for ground beef paired with roasted Brussels sprouts isn’t just a quick weeknight solution; it’s a redemption arc for an entire genus of vegetables. When the mini cabbage gems hit a hot pan, they don’t turn mushy; they caramelize, achieving a smoky sweetness and crispy edges that transform them entirely. We’re taking that perfect, nutty crunch and combining it with intensely savory, deeply browned ground beef, creating a dinner synergy that tastes expensive but requires zero culinary acrobatics. If you thought Brussels sprouts belonged only on a forgotten holiday platter, prepare to be proven hilariously wrong.

The Secret to Successful Skillet Dinners

The beauty of cooking a cohesive meal in a single skillet lies in timing and temperature control. You need ingredients that cook quickly and flavor profiles that complement intense browning. This dish excels because both the savory mince and the sliced sprouts thrive under high heat. The beef releases fats that help crisp up the green vegetables, and the rendered fats absorb the seasonings, creating a dense, deeply satisfying flavor base. Using fresh garlic and a high-quality broth is non-negotiable here; they elevate the standard skillet stir-fry into something truly memorable. Don’t rush the browning process, as that golden-brown crust on the meat and the sprouts is where all the magic resides.

Ingredients for Ground Beef and Brussels Sprouts

Here’s what you’ll need to make this delicious dish:

• Ground BeefUse 85/15 or 90/10 lean beef for the best flavor balance; a little fat helps render the mince and cook the vegetables perfectly.
• Brussels SproutsSlice them in half lengthwise or quarter them if they are very large to ensure maximum surface area for caramelization.
• Yellow OnionFinely dice one small onion to add a subtle sweetness and aromatic base to the savory meat mixture.
• Garlic ClovesMince these freshly; using jarred garlic simply doesn’t deliver the sharp, pungent flavor needed here.
• Beef BrothOpt for a low-sodium version, as this liquid will deglaze the pan and intensify the deep, savory character of the sauce.
• Olive OilNeeded for initial searing; ensure you use a heat-stable oil that can handle the high temperature required for browning the beef.
• Dried Thyme and PaprikaThese are the essential dry seasonings, providing warmth and an earthy complexity that pairs beautifully with the savory protein.
• Salt and Black PepperUse generously, seasoning the beef and the sprouts separately at different stages to build layers of taste.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Ground Beef and Brussels Sprouts

Follow these simple steps to prepare this delicious dish:

Step 1: Prepare the Sprouts for Searing

Trim the ends of the Brussels sprouts and slice them thinly or into halves. The goal is to maximize the surface area that touches the pan, ensuring crispy edges. In a separate large bowl, toss the prepared sprouts with one tablespoon of olive oil, salt, and pepper. Set them aside while you prepare the main meat mixture.

Step 2: Brown the Ground Beef Intensely

Heat a large, heavy-bottomed skillet or cast iron pan over medium-high heat. Add the remaining olive oil and then immediately add the ground beef. Break up the beef with a spoon and season heavily with salt, pepper, paprika, and dried thyme. Cook until the beef is deeply browned and crispy, about 7–9 minutes. Drain off any excess fat from the pan, leaving just a tablespoon or two for flavor.

Step 3: Build the Aromatics and Deglaze

Push the browned ground beef to one side of the pan. Add the diced yellow onion to the empty space and cook until soft and translucent, which should take about three minutes. Add the minced garlic during the last minute of cooking the onion. Pour in the beef broth and scrape up any browned bits stuck to the bottom of the pan—this process, called deglazing, adds massive flavor complexity.

Step 4: Incorporate the Brussels Sprouts

Toss the pre-seasoned Brussels sprouts directly into the mixture with the meat and sauce. Stir everything together quickly to coat the sprouts evenly. Ensure the sprouts are spread out in a single layer as much as possible, maximizing contact with the hot pan surface. Reduce the heat slightly to medium.

Step 5: Cook Until Tender-Crisp

Cover the skillet and allow the mixture to cook for 5 minutes. This steaming period softens the core of the sprouts. Remove the lid and continue to cook, stirring occasionally, until the sprouts are tender-crisp and have achieved some nice caramelization, typically another 4–6 minutes. If the pan seems dry, add a tiny splash more broth.

Transfer to plates and garnish with a squeeze of fresh lemon juice, if desired, for the perfect finishing touch and a pop of brightness.

Essential Tips for Next-Level Flavor

While the recipe is delightfully simple, a few professional tricks can elevate your skillet dinner from great to truly phenomenal. Mastering the technique of browning is critical here; a pale brown crumble of meat is a tragedy. You want serious crust and deep mahogany color on the ground beef before you even think about adding the vegetables. Achieving this requires patience and high heat. Do not crowd the pan when browning the beef; if necessary, cook the meat in two batches to ensure maximum surface contact and fat rendering. The steam released by crowded ingredients prevents browning and leads to an unappealing gray color.

Another crucial step involves seasoning the ingredients at the correct time. Season the ground beef heavily while it is cooking, allowing the salt and spices to penetrate deeply. Then, season the Brussels sprouts separately before they enter the pan. Layering the salt ensures every bite carries its own weight in flavor, rather than relying on a final dusting of salt which usually sits only on the surface. Furthermore, consider adding a dash of smoked paprika instead of standard paprika for a deeper, richer aroma that complements the savory beef beautifully.

Sourcing the Best Beef

The quality and fat ratio of your ground beef significantly affect the final outcome of this dish. I generally recommend using an 85/15 lean-to-fat ratio. This level of fat provides enough moisture and flavor without becoming excessively greasy. If you choose a leaner blend, like 93/7, you might need to add an extra tablespoon of olive oil during the browning stage to compensate for the lack of rendered fat, ensuring the sprouts have enough to crisp up beautifully. Always check the color and smell of the meat; fresh ground beef should be vibrant red and have a clean, neutral scent. If you are able, look for grass-fed options, as they often offer a richer, more complex flavor profile that truly shines in a simple recipe like this one.

Flavor Variations for the Ground Beef and Brussels Sprouts Pairing

Once you master the foundational technique of this skillet dish, you can easily tweak the flavors to suit any craving. If you enjoy a bit of heat, try stirring in a teaspoon of chili flakes or a spoonful of sriracha paste alongside the beef broth in Step 3. For an herbaceous twist, incorporate fresh rosemary or sage, chopping them finely and adding them when you add the dried thyme. These strong herbs pair exceptionally well with the robust flavors of the beef and the slightly bitter nature of the sprouts.

Another excellent modification is adding texture with nuts. A handful of toasted pecans or slivered almonds tossed in during the last two minutes of cooking adds a welcome crunch. The nuttiness mirrors the slightly roasted flavor of the sprouts, enhancing the overall profile. Remember that this savory combination of ground beef and sprouts is extremely forgiving, making it a perfect base for experimenting with pantry staples you already have on hand.

Frequently Asked Questions About Skillet Meals

Can I substitute a different type of ground meat?

Absolutely. You can easily substitute ground turkey or ground chicken for the beef. Be aware that leaner poultry tends to dry out faster, so you might need to increase the amount of cooking oil or broth slightly to maintain moisture and prevent sticking during the browning stage.

How do I prevent the Brussels sprouts from getting soggy?

The secret is high heat and proper slicing. Ensure your skillet is very hot before you add the sprouts, and do not overcrowd the pan. Slicing them in half exposes more surface area for carmelization, which is the key to achieving a desirable tender-crisp texture instead of mushiness.

Can this recipe be made ahead of time?

This dish tastes best when served immediately after cooking to ensure the sprouts retain their crispness. However, you can brown the ground beef and prepare the aromatics up to two days in advance. Store the mixture in an airtight container in the refrigerator and reheat it just before you add the fresh Brussels sprouts.

What sides pair well with Ground Beef and Brussels Sprouts?

Because this meal is already so hearty and satisfying, simple starches or light salads work best. Classic mashed potatoes or creamy polenta are excellent choices. For a lighter, healthier option, serve it over quinoa or a crisp green salad tossed with a vinaigrette dressing.

We all have that one vegetable we swore off forever. For me, it was the Brussels sprout. They represented everything wrong with weeknight dinners—limp, sulfurous little orbs that tasted suspiciously like disappointment. But, like all great redemption stories, there came a moment of truth, usually involving high heat and a skillet full of savory, savory ground beef.

I realized the problem wasn’t the sprout itself; it was the method. Boiling them was a culinary crime against humanity. Roasting them until crispy, however? That was magic. Throwing them into a dynamic skillet meal with caramelized ground meat and a sticky, sweet-and-sour glaze? That, my friends, is how you convert the most dedicated vegetable antagonists. This recipe is not just a dish; it is a declaration of peace between you and the much-maligned mini-cabbage.

Why This Ground Beef and Brussels Sprouts Skillet Wins Dinner

This recipe is the definition of efficiency. It is a quick-fire, one-pan wonder designed for busy weeknights when you need maximum flavor payoff for minimum effort. Forget the complicated side dishes; everything you require—protein, vibrant greens, and a knock-out sauce—cooks together beautifully. The secret lies in treating each component with the respect it deserves before combining them for the grand finale. We are coaxing deep, earthy notes from the beef and ensuring the sprouts achieve that desirable crispy exterior and tender interior, avoiding any dreaded sogginess.

The Culinary Power of Caramelization

The key difference between a mediocre meat and vegetable skillet and a truly memorable one is the caramelization process. We aren’t just cooking the ground beef; we are browning it aggressively to build a foundational layer of flavor, often referred to as “fond,” in the pan. This deeply browned meat, combined with the slightly bitter, nutty flavor of perfectly seared Brussels sprouts, creates an addictive complexity. When you introduce the tangy balsamic and sweet maple syrup, the pan deglazes, lifting all those wonderful caramelized bits and coating every morsel in a rich, velvety glaze.

Gathering Your Essential Ingredients

You probably have most of these ingredients tucked away in your pantry right now. This recipe shines because of the simplicity and quality of the components. Make sure your Brussels sprouts are fresh and firm, and grab a good quality cut of lean ground beef for the best results.

• 1.5 lbs lean ground beef (85/15 is ideal for flavor)
• 1.5 lbs fresh Brussels sprouts, trimmed and halved
• 1 large yellow onion, diced
• 4 cloves garlic, minced
• 3 tablespoons olive oil, divided
• 1/4 cup balsamic vinegar
• 2 tablespoons pure maple syrup
• 1/2 cup beef broth (low sodium)
• 1 teaspoon dried thyme
• Salt and freshly ground black pepper to taste

The Easy Path to Flavor Mastery

Let’s get cooking. Remember, speed is our friend, but searing is our religion. Have all your ingredients prepped and measured before you turn on the heat—this is crucial for a smooth cooking process.

Step-by-Step Instructions for Perfection

1. Sear the Beef:Heat 1 tablespoon of olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat. Add the ground beef, breaking it up initially with a spoon. Season generously with salt and pepper. Cook until the beef is fully browned and deeply caramelized, about 8–10 minutes. Drain off any excess grease and remove the beef to a clean plate, leaving any residual fat in the pan.
2. Sauté the Sprouts:Increase the heat slightly. Add the remaining 2 tablespoons of olive oil. Place the Brussels sprouts cut-side down in the skillet. Let them sear undisturbed for 3–4 minutes until they develop a beautiful golden-brown crust. Stir the sprouts and cook for another 3 minutes.
3. Aromatics and Seasoning:Add the diced onion to the skillet with the sprouts and cook until softened, about 3 minutes. Stir in the minced garlic and dried thyme, cooking for 1 minute until fragrant.
4. The Glaze Reduction:Pour in the beef broth, scraping up any browned bits (fond) from the bottom of the pan—this is where the flavor lives! Introduce the balsamic vinegar and maple syrup. Bring the mixture to a simmer.
5. Combine and Finish:Return the cooked ground beef to the skillet, tossing everything to coat it thoroughly in the developing glaze. Reduce the heat to low and let it simmer for 3–5 minutes, allowing the sauce to thicken slightly and the sprouts to finish cooking to tender-crisp perfection. Taste and adjust seasoning with additional salt and pepper if needed. Serve immediately.

The Art of Pairing

This dish is robust enough to stand on its own, but it pairs beautifully with certain complimentary sides. Because the Ground Beef and Brussels Sprouts mixture is so rich and savory, a simple, neutral carb or a fresh salad provides the perfect balance.

Serving Suggestions to Complete the Meal

For a hearty meal, spoon the mixture over a bed of creamy polenta or mashed potatoes. The richness of the dairy combined with the tangy glaze is heavenly. If you prefer a lighter approach, serve it alongside fluffy quinoa or brown rice to soak up all that incredible sauce. Alternatively, a simple side salad dressed with a light lemon vinaigrette offers a refreshing counterpoint to the savory meat and sweet glaze.

If you are watching your carbohydrate intake, this dish is fantastic served over cauliflower mash or alongside a simple sheet pan of roasted root vegetables, such as carrots or parsnips. The sweetness in those vegetables mirrors the maple syrup in the glaze, enhancing the overall flavor profile of the dinner.

Perfecting the Cooking Process

Start by browning the ground beef until deeply caramelized; this builds the essential flavor base. Remove the beef, then use the high heat to sear the halved Brussels sprouts cut-side down in the residual fat. Introduce the onions and garlic before returning the beef to the pan and finishing with the rich balsamic-maple glaze.

Add Your Touch

Swap the maple syrup for honey or a pinch of brown sugar for alternative sweetness. Try adding smoked paprika or a dash of fiery chili flakes for a delightful warmth. Instead of ground beef, use ground lamb or turkey for a different protein base that still complements the earthy profile of the sprouts wonderfully.

Storing & Reheating

Store leftovers in an airtight container in the refrigerator for up to four days. Reheat gently in a skillet over medium heat to prevent the sprouts from becoming mushy and to re-crisp them slightly. Avoid the microwave if possible; it tends to dry out the meat and prematurely soften the beautifully seared sprouts too much.

My picky nephew once declared these sprouts tasted like “tiny candy cabbages,” which is how I knew this Ground Beef and Brussels Sprouts dish was truly a winner with even the toughest critics.

Chef’s Expert Tips

• Ensure the Brussels sprouts are extremely dry before searing them in the hot oil to achieve maximum caramelization and prevent steaming in the pan.
• Do not overcrowd the skillet when searing the sprouts; work in two smaller batches if necessary to guarantee those wonderfully crispy, dark edges.
• Wait until the final minutes of simmering the sauce to check the seasoning, as the balsamic reduction concentrates the saltiness significantly.

Frequently Asked Questions About Skillet Dinners

Can I prepare the ingredients ahead of time?

Yes, you can trim and halve the Brussels sprouts and dice the onion up to 24 hours in advance. Store the prepared vegetables in an airtight container in the refrigerator until you are ready to cook.

What if my glaze isn’t thickening enough?

If your glaze seems too thin, let it simmer uncovered for an additional 2–3 minutes over slightly higher heat. If you are truly struggling, mix a teaspoon of cornstarch with cold water and stir it into the simmering sauce to thicken it quickly.

Can I use frozen Brussels sprouts instead of fresh ones?

While fresh sprouts are highly recommended for achieving the best crispy texture, you can use frozen ones. Thaw them completely, pat them very dry with a kitchen towel, and note that the searing time might be slightly longer to remove excess moisture.

Is it possible to make this dish spicy?

Absolutely. For a quick heat boost, add a pinch of red pepper flakes when sautéing the garlic, or drizzle the finished dish with a touch of sriracha or hot sauce before serving.

What equipment do I need for this Ground Beef and Brussels Sprouts recipe?

You only need one large, heavy-duty skillet—a 12-inch cast iron skillet or a high-sided stainless steel pan works perfectly. A wooden spoon or spatula for browning and stirring is also essential.

The Battle Against Bland: Why This Skillet Wins

There was a time when Brussels sprouts were the culinary villain of my plate. They conjured images of sad, boiled discs that tasted suspiciously like old gym socks. I swore them off forever, vowing that no amount of fancy restaurant preparation could redeem them. Then, I met the one-pan savior: a ridiculously easy, unbelievably savory skillet featuring perfectly caramelized Brussels sprouts and robust ground beef.

This recipe isn’t just about combining two ingredients; it’s about flavor transformation. We are taking simple, affordable components and elevating them into a weeknight superstar meal. If you need a dish that demands minimal cleanup but delivers maximum satisfaction, you just found your new favorite dinner. Forget the fancy techniques; we are focusing on high heat, simple seasoning, and the magic of balsamic reduction to bring out the very best in the hearty ground beef and sprouts mixture.

The Humble Sprout: From Enemy to Ally

The secret to sprout success is simple: never boil them. Boiling unleashes sulfurous compounds, giving them that notoriously unpleasant flavor and smell. We want char, caramelization, and crunchy edges. By roasting or pan-searing the Brussels sprouts first, we convert the starches into sweet sugars, creating a nutty, complex flavor profile that pairs beautifully with the rich, savory depth of the beef. This method finally makes this vegetable an indispensable part of the meal, rather than an afterthought.

Mastering the One-Pan Wonder: Recipe Breakdown

This recipe hinges on timing and layering the flavors correctly. We start hot and finish fast. You need a large, heavy skillet—preferably cast iron—to handle the heat and ensure even browning. Gather your ingredients before you start cooking; this ensures a smooth, speedy execution once the heat is on.

Prep Secrets for Perfectly Crispy Sprouts

Start by prepping your Brussels sprouts. Rinse them well, trim the woody ends, and slice them in half (or quarter large ones). Toss them liberally with olive oil, salt, and black pepper. You must give them space to breathe in the pan. If you overcrowd the skillet, they will steam instead of char, ruining the texture. I recommend cooking the sprouts first, removing them, and then tackling the beef. This guarantees that delicious, crunchy texture we are aiming for.

Sizzling the Savory Ground Beef and Brussels Sprouts Base

Once the sprouts are crisp and set aside, turn your attention to the aromatic base. Add a little more oil and then sauté finely chopped onion and garlic until fragrant—usually about two minutes. Next, add the ground beef (I prefer 85/15 for flavor). Break up the beef thoroughly as it browns. Drain any excessive fat before moving on. Season the beef aggressively with paprika, dried thyme, and salt. Once the beef is fully cooked and wonderfully browned, introduce a splash of rich beef broth and a few tablespoons of balsamic vinegar. This creates a quick, tangy glaze that cuts through the richness of the meat. Finally, stir the crispy Brussels sprouts back into the pan, tossing everything together to coat it in the glossy sauce. Serve immediately for the best results!

Conclusion for Ground Beef and Brussels Sprouts

This Ground Beef and Brussels Sprouts skillet transforms simple ingredients into a deeply satisfying, full-flavored meal perfect for any busy weeknight. We proved that Brussels sprouts deserve a second chance, especially when caramelized to perfection and tossed with savory ground beef and a tangy glaze. The one-pan preparation minimizes cleanup, while the robust seasoning guarantees a dinner that is anything but boring. If you need a reliable, healthy, and incredibly tasty recipe to add to your rotation, this easy skillet is your answer. Give this dynamic duo a try tonight and watch it become an instant family favorite.

Print

FAQs

How can I add a spicy kick to my Ground Beef and Brussels Sprouts skillet?

Introducing heat is straightforward and highly recommended if you enjoy a little zing in your meals. When you sauté the garlic and onions, throw in about a half teaspoon of crushed red pepper flakes. If you prefer a milder heat that builds complexity, try adding a pinch of smoked paprika alongside the regular paprika when seasoning the beef. For those who like intense heat right at the end, a light drizzle of chili oil just before serving the ground beef and Brussels sprouts skillet gives a vibrant punch without overwhelming the core savory flavors. This addition elevates the dish beautifully.

What simple side dishes pair well with this savory ground beef recipe?

Since the Ground Beef and Brussels Sprouts dish is already a balanced meal combining protein and vegetables, you want simple sides that complement the robust flavors without competing. A fluffy bed of jasmine rice or simple quinoa works wonderfully for absorbing the pan sauce. If you prefer low-carb options, a light side salad dressed with a lemon vinaigrette offers a refreshing contrast. Alternatively, simple roasted sweet potatoes provide a touch of sweetness that balances the savory, slightly tangy profile of the main skillet beautifully.

Can I prepare the ingredients for this Ground Beef and Brussels Sprouts meal ahead of time?

Yes, prepping ahead is a fantastic way to make this quick weeknight meal even faster. You can trim and halve the Brussels sprouts up to three days in advance and store them in an airtight container in the refrigerator. Additionally, you can chop your onion and garlic the day before. However, wait until you are ready to cook before searing the ground beef and Brussels sprouts. Cooking the meat and vegetables separately just before serving ensures the sprouts maintain their optimal crisp texture and the beef remains juicy.

Is there a recommended way to reheat leftovers of the Ground Beef and Brussels Sprouts dish?

Reheating this dish while preserving the crispness of the sprouts can be tricky, but it is certainly possible. Avoid the microwave, as it tends to steam the sprouts, making them soft and soggy. The best method is using the oven or a toaster oven. Spread the leftovers evenly on a baking sheet and reheat them at 350°F (175°C) for about 8 to 10 minutes. Alternatively, you can use the original skillet by heating it over medium heat, adding a splash of broth to prevent drying, and stirring until warmed through.