Ground Beef and Brussels Sprouts

If you’re searching for a hearty, flavorful dish that balances protein and vegetables in one pan, look no further. This Ground Beef and Brussels Sprouts recipe brings together savory ground beef with the subtle bitterness of Brussels sprouts, creating a meal that’s both satisfying and nutritious. Perfect for busy weeknights or a comforting weekend dinner, it’s a recipe you’ll return to time and again.

My Recipe Story

This recipe started as an experiment in my own kitchen when I wanted to make a healthy, quick dinner that could please the entire family. I had a pound of ground beef and some Brussels sprouts on hand, and after a little trial and error, I discovered a combination of garlic, onion, and soy sauce that elevated the dish to a restaurant-quality level. Over time, I’ve refined the seasoning and cooking method to make it faster and even more flavorful. Every bite is perfectly balanced, with a hint of spice and a satisfying crunch from the Brussels sprouts.

Why You’ll Love This Recipe

• Quick and easy: Ready in under 30 minutes for a busy weeknight meal.
• Nutritious and balanced: Packed with protein, fiber, and essential vitamins.
• One-pan meal: Minimal cleanup and maximum flavor.
• Customizable: Easy to adjust spice levels, protein, and seasonings.
• Family-friendly: Even picky eaters love the combination of savory beef and tender Brussels sprouts.
• Perfect for meal prep: Keeps well in the fridge and can be reheated without losing flavor.

Ingredient Breakdown

The foundation of this dish is simple, wholesome ingredients. Ground beef provides a rich, savory base with plenty of protein, while Brussels sprouts add texture and a slightly bitter note that complements the meat beautifully. Choosing fresh, firm Brussels sprouts is key—they should be bright green with tight leaves and no yellowing.

Onions and garlic are essential aromatics that elevate the overall flavor of the dish. They add depth and a subtle sweetness once sautéed. Garlic, when minced finely, infuses the oil and meat with a warm, savory aroma that makes the entire kitchen smell irresistible.

Soy sauce acts as the umami element, enhancing the natural flavors of the beef and vegetables. You can also experiment with low-sodium soy sauce if you’re watching your salt intake. Red pepper flakes are optional but add a gentle kick that balances the richness of the beef and the bitterness of the Brussels sprouts. Olive oil helps with sautéing and adds a hint of fruitiness to the dish.

Equipment You’ll Need

• Large skillet or sauté pan
• Sharp chef’s knife
• Cutting board
• Mixing spoon or spatula
• Measuring spoons
• Small bowl for prep

Step-by-Step Directions

Step 1: Prepare your ingredients. Trim the ends of the Brussels sprouts and slice them in half. Chop the onion and mince the garlic. Having everything prepped before you start cooking ensures a smooth workflow and prevents any ingredient from overcooking.

Step 2: Heat a large skillet over medium heat and add 1 tablespoon of olive oil. Once hot, add the chopped onion and sauté for 2–3 minutes until softened and translucent. The onions release their natural sweetness, which provides a flavorful base for the beef and sprouts.

Step 3: Add the minced garlic to the skillet and sauté for an additional 30–60 seconds. Garlic cooks quickly, so be careful not to burn it, as burnt garlic can turn bitter and negatively affect the dish’s overall flavor.

Step 4: Increase the heat slightly and add the ground beef to the skillet. Break it apart with a spatula, ensuring it cooks evenly. Season lightly with salt and pepper. Cook until the beef is fully browned and no pink remains, which usually takes about 6–8 minutes.

Step 5: Add the halved Brussels sprouts to the skillet and stir to combine with the beef and aromatics. Cover the skillet with a lid and let the sprouts steam for 4–5 minutes. This helps soften them slightly while retaining a bit of crunch and bright color.

Step 6: Drizzle 2 tablespoons of soy sauce over the mixture and add red pepper flakes if using. Stir well to coat all ingredients evenly. The soy sauce adds a savory depth and helps to deglaze the pan, incorporating any flavorful browned bits from the meat into the dish.

Step 7: Cook uncovered for another 3–5 minutes, stirring occasionally, until the Brussels sprouts are tender but still have a slight bite. Taste and adjust seasoning with salt and pepper as needed.

Step 8: Remove from heat and serve immediately. This dish pairs wonderfully with rice, quinoa, or even a simple side salad for a light, balanced meal.

Variations & Substitutions

There are many ways to customize this recipe to suit your preferences. Swap ground beef for ground turkey, chicken, or pork for a different flavor profile. You can also substitute Brussels sprouts with broccoli, cabbage, or even green beans. For a gluten-free version, ensure you use tamari or coconut aminos instead of regular soy sauce. Adding a splash of balsamic vinegar or a sprinkle of Parmesan cheese at the end can elevate the dish even further. If you like extra spice, consider adding a pinch of cayenne or a drizzle of sriracha.

Expert Tips & Troubleshooting

• Don’t overcrowd the pan. Giving the Brussels sprouts space ensures they cook evenly and develop a nice caramelization.
• Use fresh ingredients. Fresh Brussels sprouts and garlic provide the best flavor and texture.
• Adjust soy sauce to taste. Start with a smaller amount and add more if needed to prevent oversalting.
• For added depth, brown the meat first and remove it from the pan while cooking the vegetables, then return it at the end.
• If your Brussels sprouts are too bitter, try blanching them in boiling water for 1–2 minutes before sautéing.

Storage, Freezing & Make-Ahead

This dish stores beautifully in the refrigerator for up to 3–4 days. Keep it in an airtight container and reheat in a skillet over medium heat to retain the texture of the Brussels sprouts. You can also freeze the cooked dish for up to 2 months. For best results, allow it to cool completely before freezing, and thaw overnight in the refrigerator before reheating. This recipe can also be made ahead of time and assembled just before cooking for a super-efficient weeknight dinner.

Serving Ideas & Pairings

Ground Beef and Brussels Sprouts pairs well with a variety of sides. Serve over steamed jasmine or brown rice for a complete meal, or toss with quinoa for a protein-packed option. Roasted sweet potatoes or mashed cauliflower make excellent accompaniments. For extra freshness, garnish with chopped green onions, sesame seeds, or a squeeze of lemon juice. This dish also works as a hearty filling for lettuce wraps or low-carb tortillas.

FAQ

Q: Can I use frozen Brussels sprouts? A: Yes, but they may release more water while cooking. Make sure to thaw and pat them dry to prevent sogginess.

Q: How spicy is this recipe? A: The red pepper flakes add a gentle heat, but you can omit them for a milder flavor or increase the amount for extra spice.

Q: Can I meal prep this recipe? A: Absolutely. It keeps well in the fridge for up to 4 days and can be portioned into containers for easy lunches or dinners.

Q: Can I make this recipe vegetarian? A: You can substitute ground beef with crumbled tofu, tempeh, or a plant-based meat alternative for a vegetarian version.

Q: Can I add other vegetables? A: Yes, bell peppers, carrots, or snap peas make excellent additions. Add them based on cooking time so everything finishes evenly.

Final Thoughts

This Ground Beef and Brussels Sprouts recipe is a perfect example of a quick, nutritious, and flavorful meal that fits seamlessly into any busy lifestyle. With minimal ingredients and simple steps, it’s a dish that impresses without requiring hours in the kitchen. The combination of savory beef, tender yet crisp Brussels sprouts, and aromatic seasonings creates a balance of textures and flavors that will satisfy your taste buds every time. Whether you’re cooking for family, meal prepping for the week, or experimenting with variations, this recipe is versatile and dependable. Give it a try, and you may find it becoming a regular in your dinner rotation.