A hearty and flavorful skillet dish combining savory ground beef with crispy, caramelized Brussels sprouts, perfect for a quick, nutritious dinner.

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

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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.

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.