Sheet Pan Balsamic Beef & Brussels Sprouts

Sheet Pan Balsamic Beef & Brussels Sprouts combines tender pieces of steak and hearty carrots, brussels sprouts, & mushrooms for a one-pan dinner with bold flavors. Sheet pan dinners are such easy meals – they make for easy weeknight freezer meals too.

Sheet Pan Balsamic Beef & Brussels Sprouts combines tender pieces of steak and hearty carrots, brussels sprouts, & mushrooms for a one-pan dinner with bold flavors. Sheet pan dinners are such easy meals - they make for easy weeknight freezer meals too.

You fans of rich, balsamic flavors are going to love today's sheet pan meal!

The main word that comes to mind with Balsamic Beef & Brussels Sprouts is “hearty.” It packs so much flavor, with the boldness of the balsamic and a slight sweet note from honey.

This is another one of those “one and done” meals too – no need to stock anything for serve day! Simply serve the veggies and rich, tender beef from the pan for a super easy meal.

I can see this sheet pan dinner being perfect for fall. It is totally hearty…perfect for a cool autumn night!

Here's how this sheet pan dinners series works…

I’m sharing a recipe for each week of the summer (10 weeks total). The week after I share the last one, I’ll have a full pack of printables, recipes, and prep instructions to make all of these recipes at once for your freezer, just like my other Freezer Meal Boot Camps.

Part 1 (Sheet Pan Beef and Broccoli) can be found here.

Part 2 (Sheet Pan Chicken Fajitas) can be found here.

Part 3 (Sheet Pan Rainbow Beef) can be found here.

Part 4 (Sheet Pan Sausage, Sweet Potatoes, Peppers, & Onions) can be found here.

Part 5 (Sheet Pan Meatball & Pepper Subs) can be found here.

Part 6 (Sheet Pan Shrimp & Sausage Boil) can be found here.

Part 8 (Sheet Pan Barbecue Chicken & Sweet Potatoes) can be found here.

Part 9 (Sheet Pan Greek Chicken) can be found here.

Part 10 (Sheet Pan Pork Tenderloin) can be found here.

 

A few simple tips…

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  • Aluminum foil is your friend! I line my cookie sheets in aluminum foil before putting the meal on to cook each time. Makes clean-up a breeze. I also recommend lightly spraying your aluminum foil with a non-stick spray before adding the meal.
  • Aluminum foil is also helpful to guard against drips in your oven. Most of these frozen meals will be melting off a good bit of condensation when cooking – that can sometimes make for a messy oven (and lots of smoke). To prevent this, use a baking sheet with a 1/2-1″ lip around the edge. If you don't have that, fold the edges of your aluminum foil up to make a lip – that helps!
  • These bag openers are a must-have for prepping these freezer meals. It holds your freezer bag open to make meal assembly so much easier. I normally freeze my meals in these containers for Instant Pot meals, but for storage purposes, gallon freezer bags were my choice for this boot camp – it makes freezer storage much easier.
  • I normally try to put my freezer meals in the fridge the morning of serve day to allow for a little bit of thawing. This allows any ingredients frozen together to break apart and for the meal to cook evenly. If you choose not to do this (and are cooking the meal straight from your freezer), I'd recommend adding 15-20 minutes to your cook time – definitely keep an eye on your meal once the recommend cook time below is over.

Sheet Pan Balsamic Beef & Brussels Sprouts

Ingredient List 1: If freezing these sheet pan dinners, put the following in your freezer bag:

  • 1lb stew meat
  • 2 12oz bags frozen brussels sprouts
  • 1lb carrots, chopped
  • 8oz chopped mushrooms
  • 1/4 c balsamic vinegar
  • 2 tbsp honey
  • 2 tsp salt
  • 1 tsp pepper

(Don’t forget to label your meal – here’s a free printable for that!)

Ingredients Needed For Serve Day:

  • n/a

(If Prepping From Frozen) On Serve Day…

  • Allow your meal to gently thaw in the fridge for 6-8 hours before cooking (if skipping this step, add 15-20 supervised minutes to the cooking time).
  • Line your sheet pan with aluminum foil for easy clean-up.
  • Place meal (in a single layer) on lined cookie sheet. Spread as thinly as possible.
  • Bake at 350 degrees for 45-50 minutes.

(If Prepping From Fresh) On Serve Day…

  • Line your sheet pan with aluminum foil for easy clean-up.
  • Place meal (in a single layer) on lined cookie sheet. Spread as thinly as possible.
  • Bake at 350 degrees for 25-30 minutes.

You can also download a recipe card for this meal here.

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