A savory and satisfying meal combining ground beef with roasted Brussels sprouts for a healthy, low-carb dish, perfect for a quick weeknight dinner.

1 lb ground beef

2 cups Brussels sprouts, trimmed and halved

1 tablespoon olive oil

1 onion, chopped

2 cloves garlic, minced

1 teaspoon paprika

1 teaspoon dried thyme

Salt and pepper, to taste

1/4 cup beef broth

1 tablespoon soy sauce (optional)

Cook Mode Prevent your screen from going dark

Preheat the oven to 400°F (200°C).
Place the Brussels sprouts on a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast in the oven for 20-25 minutes, tossing halfway through, until tender and lightly browned.
While the Brussels sprouts are roasting, heat a large skillet over medium heat. Add the ground beef and cook, breaking it apart with a spoon, until browned and cooked through, about 7-8 minutes.
Add the chopped onion and minced garlic to the skillet, cooking for 2-3 minutes until softened.
Stir in paprika, thyme, salt, and pepper. Add beef broth and soy sauce (if using), and let the mixture simmer for 2-3 minutes to allow the flavors to meld.
Once the Brussels sprouts are done roasting, add them to the skillet with the beef mixture. Stir everything to combine, and cook for an additional 2-3 minutes to allow the flavors to blend together.
Serve hot, optionally garnished with additional herbs if desired.

For a cheesy twist, sprinkle shredded cheese like cheddar or Parmesan over the top just before serving.

If you want some heat, add a pinch of red pepper flakes or a dash of hot sauce to the beef mixture.

If you don’t have Brussels sprouts, try using other roasted vegetables like broccoli or cauliflower.

For a vegan option, substitute ground beef with lentils or a meat alternative and use vegetable broth instead of beef broth.

Store leftovers in an airtight container for 3-4 days in the refrigerator. The flavors deepen after a day or two.

Reheat in a skillet with a splash of broth to bring back moisture.