A hearty and flavorful skillet dish combining savory ground beef with crispy, caramelized Brussels sprouts, perfect for a quick, nutritious dinner.
Ingredients
1 pound ground beef
1 pound Brussels sprouts, trimmed and halved
2 tablespoons olive oil
1 small onion, finely chopped
3 cloves garlic, minced
1 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes (optional)
2 tablespoons soy sauce or tamari
1 tablespoon balsamic vinegar
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Add the halved Brussels sprouts cut-side down and cook without stirring for 5-7 minutes until deeply browned and crispy. Stir occasionally afterward and cook for another 3-5 minutes until tender. Remove Brussels sprouts from the skillet and set aside.
In the same skillet, add the remaining tablespoon of olive oil and sauté the chopped onion until translucent, about 3 minutes.
Add the minced garlic and cook for another 30 seconds until fragrant.
Add the ground beef, breaking it up with a spatula. Cook until browned and cooked through, about 6-8 minutes. Drain excess fat if necessary.
Stir in smoked paprika, salt, black pepper, and red pepper flakes (if using).
Return the Brussels sprouts to the skillet and mix well with the beef.
Add soy sauce and balsamic vinegar, stirring to coat everything evenly. Cook for an additional 2-3 minutes to combine flavors.
Serve hot as a satisfying low-carb main dish or alongside rice or potatoes.
Servings and timing
This recipe serves 4 people.
Prep time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes
Variations
I sometimes swap the ground beef for ground turkey or chicken for a leaner option. Adding chopped nuts like toasted walnuts or pecans on top adds a nice crunch. For extra veggies, I toss in some sliced mushrooms or bell peppers during the onion sauté. If I want more heat, I increase the red pepper flakes or add a dash of hot sauce at the end. And for a tangier flavor, I experiment with a splash of lemon juice instead of balsamic vinegar.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I prefer warming it gently on the stovetop over medium heat to keep the Brussels sprouts crispy. If I’m short on time, the microwave works too—just cover the dish loosely and heat in short intervals to avoid overcooking. This dish doesn’t freeze well, as the texture of the Brussels sprouts can become mushy.
FAQs
Can I use frozen Brussels sprouts for this recipe?
I recommend using fresh Brussels sprouts because they crisp up better in the skillet. Frozen Brussels sprouts tend to release more moisture, which can make the dish soggy.
Is this recipe gluten-free?
Yes, as long as you use tamari instead of regular soy sauce, this recipe is gluten-free.
Can I make this recipe vegetarian?
You can substitute the ground beef with a plant-based ground meat alternative or cook the Brussels sprouts with mushrooms and tofu for a vegetarian version.
What can I serve with this dish?
I like serving it over steamed rice, mashed potatoes, or even quinoa. It also works well as a low-carb meal on its own.
How spicy is this dish?
The spice level is mild by default, thanks to the optional red pepper flakes. I adjust the heat to my liking by adding more or less of the flakes.
Conclusion
This sautéed ground beef with crispy Brussels sprouts recipe has become one of my go-to quick dinners. It’s full of bold flavors, easy to make, and satisfying without being heavy. Whether I’m cooking for myself or feeding a family, I appreciate how versatile it is and how the crispy sprouts add a delightful texture contrast. I hope it becomes a favorite in your kitchen too.
Recipe:
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Sautéed Ground Beef with Crispy Brussels Sprouts
- Total Time: 30 minutes
- Yield: 4 servings
Description
A hearty and flavorful skillet dish combining savory ground beef with crispy, caramelized Brussels sprouts, perfect for a quick, nutritious dinner.
Ingredients
1 pound ground beef
1 pound Brussels sprouts, trimmed and halved
2 tablespoons olive oil
1 small onion, finely chopped
3 cloves garlic, minced
1 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes (optional)
2 tablespoons soy sauce or tamari
1 tablespoon balsamic vinegar
Instructions
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
- Add the halved Brussels sprouts cut-side down and cook without stirring for 5-7 minutes until deeply browned and crispy. Stir occasionally afterward and cook for another 3-5 minutes until tender. Remove Brussels sprouts from the skillet and set aside.
- In the same skillet, add the remaining tablespoon of olive oil and sauté the chopped onion until translucent, about 3 minutes.
- Add the minced garlic and cook for another 30 seconds until fragrant.
- Add the ground beef, breaking it up with a spatula. Cook until browned and cooked through, about 6-8 minutes. Drain excess fat if necessary.
- Stir in smoked paprika, salt, black pepper, and red pepper flakes (if using).
- Return the Brussels sprouts to the skillet and mix well with the beef.
- Add soy sauce and balsamic vinegar, stirring to coat everything evenly. Cook for an additional 2-3 minutes to combine flavors.
- Serve hot as a satisfying low-carb main dish or alongside rice or potatoes.
Notes
This recipe serves 4 people.
You can substitute ground beef with ground turkey or chicken for a leaner option.
Adding chopped toasted walnuts or pecans adds a nice crunch.
Extra veggies like sliced mushrooms or bell peppers can be added during the onion sauté.
Adjust heat level by changing the amount of red pepper flakes or adding hot sauce.
Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently to maintain crispiness.
Frozen Brussels sprouts are not recommended as they release moisture and reduce crispiness.
Use tamari instead of soy sauce for a gluten-free version.
For a vegetarian version, substitute ground beef with plant-based ground meat or cook Brussels sprouts with mushrooms and tofu.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 75mg
