Ground Beef and Brussels Sprouts arrive at the table with polished simplicity: caramelized sprouts and sautéed beef, brightened by a punch of acid and fresh herbs. This refined weeknight dish balances rustic texture with sophisticated seasoning, turning humble ingredients into a composed plate. For a step-by-step technique and plating inspiration, consult our Ground Beef and Brussels Sprouts resource.
Why Make This Recipe
- Effortless Yet Elegant — Quick to prepare but layered in flavor through browning and a bright finishing sauce.
- Minimal Ingredients — Pantry staples create a dish that feels composed without fuss.
- Impressive Flavor — Maillard-rich beef and crisp-edged sprouts contrast with a tangy glaze for a gourmet finish.
This version elevates the ordinary by encouraging deep caramelization, a glossy reduction to coat every bite, and a finishing herb/lime lift that brightens the palate.
Ingredients
Base
- 1 lb (450 g) ground beef (80/20 for flavor and moisture) — bring to room temperature for even browning.
- 1 lb (450 g) Brussels sprouts, trimmed and halved — choose firm, bright green heads.
- 1 small yellow onion, thinly sliced.
- 2 cloves garlic, minced.
Sauce
- 2 tbsp olive oil (for cooking).
- 2 tbsp soy sauce or tamari.
- 1 tbsp Worcestershire sauce.
- 1 tbsp balsamic vinegar or 1 tsp Dijon mustard (for acid and depth).
- 1 tsp tomato paste (optional, for umami).
- 1/4 cup low-sodium beef or chicken stock.
Topping
- 2 tbsp unsalted butter, cold and cubed.
- 2 tbsp fresh parsley or chives, finely chopped.
- Zest of 1 lemon and a light grating of Parmesan (optional).
- Kosher salt and freshly ground black pepper to taste.
For pantry swaps and more guidance, see the detailed recipe page.
How to Make Ground Beef and Brussels Sprouts
- Prepare ingredients: halve Brussels sprouts, slice onion, and bring beef to room temperature. Pat sprouts dry — moisture prevents browning.
- Mini-tip: Use a sharp knife to cut sprouts quickly and evenly for uniform caramelization.
- Heat a large skillet over medium-high heat. Add 1 tbsp olive oil and a single layer of sprouts cut-side down. Sear without moving until deep golden, 4–5 minutes; flip and cook 2 more minutes until edges brown and interior yields slightly. Remove to a plate.
- Sensory cue: Look for a nutty aroma and rich mahogany sear.
- In the same pan, add remaining oil and the onion. Sauté until translucent and edges amber, about 3 minutes. Add garlic and cook 30 seconds until fragrant.
- Crumble in the ground beef, spreading it out to maximize contact. Let it brown undisturbed for 2–3 minutes, then break up and continue until well-browned and slightly crisp in places. Season with salt and pepper.
- Mini-tip: Browning is flavor — resist steaming the meat.
- Return sprouts to the pan. Stir to combine, then add soy sauce, Worcestershire, tomato paste, and stock. Bring to a gentle simmer and let the liquid reduce until it forms a glossy coating, about 3–5 minutes.
- Professional tip: Deglaze the pan with stock and scrape fond to capture all the browned flavor.
- Finish by stirring in cold butter, lemon zest, and chopped herbs off the heat to create a silky sheen. Taste and adjust seasoning.
- Sensory cue: The sauce should cling to the beef and sprouts, offering a balance of salty, tangy, and savory notes.
How to Serve Ground Beef and Brussels Sprouts
Serve warm on a shallow platter, arranging sprouts and beef in a loose mound. Spoon the glossy pan juices over the top, finish with a scatter of fresh herbs and a thin ribbon of lemon zest. For an elevated presentation, place a quenelle of mashed potato or creamy polenta beside the mixture and garnish with microgreens or a drizzle of extra-virgin olive oil.
How to Store Ground Beef and Brussels Sprouts
Cool completely before storing to preserve texture. Transfer to an airtight container and refrigerate for up to 3 days. To retain crisp edges, reheat gently in a skillet over medium heat with a splash of stock or water, turning once until just warmed; avoid the microwave when possible. For longer storage, freeze in a single-use portion for up to 2 months and thaw overnight in the refrigerator before reheating.
Tips to Make Ground Beef and Brussels Sprouts
- Pat the sprouts dry to ensure a crisp, caramelized exterior.
- Brown the beef in batches if the pan becomes crowded to maintain color and texture.
- Finish with cold butter and acid to round flavors and add a glossy finish.
- Taste and adjust seasoning at the end — reductions intensify saltiness.
Variation (if any)
- Upgrade to ground lamb or duck for a richer, gamey profile.
- Add toasted pine nuts and shaved Pecorino for a nutty, salty contrast.
- For a vegetarian twist, substitute crumbled tempeh or cooked lentils and finish with miso for umami.
FAQs
Can I use frozen Brussels sprouts?
Yes. Thaw and pat dry thoroughly, then proceed; expect slightly less crispness but still good caramelization if dried well.
How do I prevent the beef from becoming tough?
Avoid overcooking and overcrowding the pan. Browning quickly over higher heat and minimal stirring maintains juiciness.
Is this dish suitable for meal prep?
Absolutely. Store in portioned airtight containers and reheat in a skillet to revive texture. Consume within 3 days for best quality.
Can I make this spicy?
Yes — add a pinch of red pepper flakes when sautéing the onion or finish with a drizzle of chili oil for controlled heat.
Conclusion
Ground Beef and Brussels Sprouts presents a refined convergence of texture and flavor: crisp, caramelized sprouts paired with richly seared beef and a bright, glossy finish. It transforms simple pantry items into a composed dish suitable for weeknight refinement or an intimate dinner. Share your adaptations and plating photos in the comments, and inspire others by posting on social. How would you make this dish your own?
Print
Ground Beef and Brussels Sprouts
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: None
Description
A refined weeknight dish featuring caramelized Brussels sprouts and sautéed ground beef, finished with a tangy glaze and fresh herbs.
Ingredients
- 1 lb (450 g) ground beef (80/20)
- 1 lb (450 g) Brussels sprouts, trimmed and halved
- 1 small yellow onion, thinly sliced
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 2 tbsp soy sauce or tamari
- 1 tbsp Worcestershire sauce
- 1 tbsp balsamic vinegar or 1 tsp Dijon mustard
- 1 tsp tomato paste (optional)
- 1/4 cup low-sodium beef or chicken stock
- 2 tbsp unsalted butter, cold and cubed
- 2 tbsp fresh parsley or chives, finely chopped
- Zest of 1 lemon
- Grating of Parmesan (optional)
- Kosher salt and freshly ground black pepper to taste
Instructions
- Prepare ingredients: halve Brussels sprouts, slice onion, and bring beef to room temperature. Pat sprouts dry.
- Heat a large skillet over medium-high heat. Add 1 tbsp olive oil and a single layer of sprouts cut-side down. Sear until deep golden, about 4-5 minutes; flip and cook for 2 more minutes.
- Remove sprouts to a plate. In the same pan, add remaining oil and onion. Sauté until translucent, about 3 minutes. Add garlic and cook for 30 seconds.
- Crumble in the ground beef, spreading it out. Let it brown undisturbed for 2-3 minutes, then break up and continue until well-browned.
- Return sprouts to the pan. Stir to combine, then add soy sauce, Worcestershire, tomato paste, and stock. Bring to a gentle simmer, let reduce for about 3-5 minutes.
- Finish by stirring in cold butter, lemon zest, and chopped herbs off the heat. Taste and adjust seasoning.
- Serve warm on a platter, spoon glossy pan juices over the top, finish with fresh herbs and lemon zest.
Notes
Pat the sprouts dry for optimal caramelization. Brown beef in batches if needed. Customize with ground lamb or duck for a richer flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg