Brussels Sprouts Ground Turkey Skillet

The sizzle of turkey hitting hot oil always pulls me straight into the moment. One Tuesday evening, I realized I had exactly two ingredients that needed using: Brussels sprouts going soft in the crisper and a package of ground turkey thawing in the fridge. What started as refrigerator roulette turned into a skillet dinner so satisfying that it became my answer to busy weeknights. The crisp edges on those sprouts, the way the lemon juice brightens everything at the end—it just works.

I made this for my sister when she came over unannounced, hungry and skeptical about Brussels sprouts. She stood in the kitchen, arms crossed, watching me flip those little green halves cut-side down into the skillet. When they started to brown and smell nutty, her expression shifted. By the time I stirred in the lemon juice and Parmesan, she was already reaching for a fork. She left with the recipe on her phone and a new respect for vegetables.

Ingredients

• Ground turkey (1 pound): Lean turkey keeps this light but still hearty, and it takes on the paprika and garlic beautifully without overpowering the sprouts.
• Brussels sprouts (1 pound): Halving them exposes more surface area for caramelization, which is the key to getting rid of any bitterness and building sweet, nutty flavor.
• Yellow onion (1 small, diced): Adds a subtle sweetness and body to the base, creating a savory foundation that ties the turkey and sprouts together.
• Garlic (3 cloves, minced): Just 30 seconds in the pan releases that unmistakable aroma and infuses the oil with flavor that coats everything.
• Olive oil (2 tablespoons, divided): The first tablespoon browns the turkey, the second sautés the aromatics and crisps the sprouts without any greasy residue.
• Low-sodium chicken broth (¼ cup): A small splash steams the sprouts to tender perfection and deglazes those tasty browned bits stuck to the pan.
• Lemon juice (1 tablespoon): Freshly squeezed is best; it cuts through the richness and wakes up every flavor right before serving.
• Paprika (½ teaspoon): Adds warmth and a hint of smokiness that makes the turkey taste more complex than it really is.
• Red pepper flakes (¼ teaspoon, optional): A small pinch gives a gentle background heat that never overwhelms but keeps things interesting.
• Parmesan cheese (2 tablespoons, grated): Sprinkled at the end, it melts slightly into the warm skillet and adds a salty, umami finish.
• Fresh parsley (chopped): Brightens the plate visually and adds a fresh, grassy note that balances the richness.

Instructions

Prep your ingredients:

Rinse the Brussels sprouts under cold water, trim the tough ends, and slice each one in half lengthwise. Dice the onion into small, even pieces and mince the garlic so it cooks evenly and releases its flavor quickly.

Heat the skillet:

Set a large skillet over medium-high heat and add 1 tablespoon of olive oil, letting it shimmer and start to ripple before adding anything else. This ensures the turkey will brown instead of steam.

Cook the turkey:

Add the ground turkey, breaking it apart with a spatula into crumbles, and season with ¼ teaspoon salt, ⅛ teaspoon black pepper, paprika, and red pepper flakes if using. Cook for 5 to 6 minutes until no longer pink, stirring occasionally to brown evenly.

Remove and set aside:

Transfer the cooked turkey to a plate and set it aside. Wipe out any excess liquid from the skillet but leave the browned bits—they add flavor.

Sauté the onion:

Add the remaining tablespoon of olive oil to the skillet and reduce the heat to medium. Toss in the diced onion and sauté for about 3 minutes until it turns soft and translucent.

Add the garlic:

Stir in the minced garlic and cook for about 30 seconds, just until fragrant. Watch it closely so it does not burn.

Brown the Brussels sprouts:

Place the halved Brussels sprouts cut-side down in a single layer if possible, season with the remaining salt and pepper, and let them cook undisturbed for 4 minutes. This creates those golden, caramelized edges that make all the difference.

Steam the sprouts:

Stir the Brussels sprouts to mix them with the onions and garlic, then pour in the broth or water. Cover the skillet and let them steam for 4 to 5 minutes until fork-tender.

Combine everything:

Remove the lid and return the cooked turkey to the skillet. Stir everything together and cook for another 2 minutes, allowing the liquid to mostly evaporate and the flavors to meld.

Finish with lemon:

Turn off the heat and stir in the freshly squeezed lemon juice. Taste and adjust the seasoning with more salt or pepper if needed.

Garnish and serve:

Sprinkle the grated Parmesan cheese and chopped parsley over the top if desired. Serve hot directly from the skillet or transfer to a serving dish.

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There was a night when I made this after a long day, and the kitchen felt warm and alive again. The smell of garlic and paprika filled the air, and I realized I had stopped scrolling my phone and started paying attention to the food in front of me. Sometimes a simple skillet dinner is exactly what brings you back to the table, both literally and mentally.

How to Store and Reheat

Leftovers keep beautifully in an airtight container in the refrigerator for up to three days. The flavors actually deepen overnight, so do not be surprised if day two tastes even better. To reheat, warm it gently in a skillet over medium heat with a splash of broth or water to keep everything moist, or microwave in 30-second intervals, stirring in between. If you want to bring back some of that crispy texture, spread the leftovers on a baking sheet and broil for a minute or two until the edges crisp up again.

Swaps and Variations

Ground chicken or Italian sausage (removed from casings) can replace the turkey if you want a different flavor direction. For a vegetarian version, swap the turkey for crumbled tempeh or white beans and use vegetable broth instead of chicken. If you are not a fan of Brussels sprouts, broccoli florets or quartered baby potatoes work just as well with the same cooking method. A handful of toasted pine nuts or chopped pecans stirred in at the end adds a nutty crunch that takes this dish up a notch.

Serving Suggestions

This skillet is hearty enough to stand alone, but it pairs beautifully with a side of quinoa, cauliflower rice, or crusty bread to soak up any pan juices. A simple arugula salad with a lemon vinaigrette complements the richness without weighing you down. If you want to stretch it for more servings, toss in some cooked pasta or serve it over mashed sweet potatoes.

• Drizzle with sriracha or balsamic glaze for a sweet and spicy kick.
• Top with a fried egg for extra protein and richness.
• Sprinkle with toasted breadcrumbs for added texture and crunch.

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This is the kind of dinner that makes you feel good about feeding yourself or the people you love. It is simple, nourishing, and surprisingly satisfying for something that comes together in half an hour.

Recipe FAQs

→ Can I substitute the ground turkey?

Ground chicken works beautifully as a direct substitute. For more flavor, try Italian turkey sausage removed from casings or lean ground beef. Just adjust cooking time if using fattier meats to ensure proper browning.

→ How do I get crispy Brussels sprouts?

Place sprouts cut-side down in the hot skillet and let them cook undisturbed for 4 minutes. This direct contact creates that golden, caramelized edge. Don't overcrowd the pan, and finish under the broiler for 1-2 minutes if you want extra crunch.

→ What can I add for more flavor?

Try a drizzle of balsamic glaze before serving, or add toasted pine nuts and chopped pecans for nutty crunch. A splash of sriracha brings gentle heat, while extra lemon juice brightens the entire dish.

→ How should I store leftovers?

Transfer cooled leftovers to an airtight container and refrigerate for up to 3 days. Reheat gently in a skillet over medium heat, adding a splash of water or broth to refresh the sprouts without drying them out.

→ Is this dish gluten-free?

Yes, when you use water or certified gluten-free chicken broth instead of regular broth. All other ingredients are naturally gluten-free. Always check spice labels if you have severe sensitivities.

→ Can I make this ahead?

You can trim and halve the Brussels sprouts up to a day in advance. Store them in the refrigerator. The dish is best served fresh, but leftovers reheat well for meal prep throughout the week.