Description
A refined weeknight dish featuring caramelized Brussels sprouts and sautéed ground beef, finished with a tangy glaze and fresh herbs.
Ingredients
Scale
- 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