Brussels Sprouts Ground Turkey Skillet

The sizzle of turkey hitting hot oil always signals the start of something good in my kitchen. I stumbled onto this skillet one weeknight when I had Brussels sprouts that needed using and ground turkey thawed with no plan in mind. The way those little green globes caramelize cut-side down, crisp edges forming while the turkey browns alongside them, turned a random pairing into a regular rotation meal. Now it's my answer to busy evenings when I want real food without the fuss.

I made this for my sister when she visited last spring, skeptical she'd go for Brussels sprouts. She stood at the stove watching the cut sides brown, asking why hers never turned out like that. The trick is patience: let them sit undisturbed in the hot pan until they release on their own. By the time we sat down, she'd already texted our mom the recipe. It's become her weeknight go-to now, which makes me smile every time she sends a photo.

Ingredients

• Ground turkey (1 pound): Lean turkey keeps things light but still satisfying, and it picks up the paprika and garlic beautifully without overpowering the sprouts.
• Brussels sprouts (1 pound, halved): Halving them creates flat surfaces that caramelize in the pan, turning bitter skeptics into believers.
• Yellow onion (1 small, diced): A small onion adds sweetness and body without taking over, melting into the background while supporting every other flavor.
• Garlic (3 cloves, minced): Fresh garlic matters here; it blooms in the oil and clings to the turkey and sprouts, tying everything together.
• Olive oil (2 tablespoons, divided): One tablespoon for the turkey, one for the vegetables, ensuring everything gets its turn to shine in the pan.
• Chicken broth or water (1/4 cup): A small splash steams the sprouts just enough to finish cooking without making them soggy.
• Lemon juice (1 tablespoon): A bright squeeze at the end cuts through the richness and wakes up all the other flavors.
• Kosher salt (1/2 teaspoon plus more): Season in layers as you cook, tasting and adjusting at the end so nothing tastes flat.
• Black pepper (1/4 teaspoon plus more): Freshly ground pepper adds a gentle heat that complements the paprika without competing.
• Paprika (1/2 teaspoon): Adds a subtle smokiness and warm color to the turkey without overwhelming the dish.
• Red pepper flakes (1/4 teaspoon, optional): A pinch if you like a little kick, but it's just as good without.
• Parmesan cheese (2 tablespoons, grated): A finishing sprinkle adds a salty, nutty note that makes the whole skillet feel a bit more special.
• Fresh parsley (chopped): A handful of green at the end adds color and a hint of freshness.

Instructions

Prep your ingredients:

Rinse and trim the Brussels sprouts, then halve them lengthwise so they have flat surfaces to brown. Dice the onion and mince the garlic, keeping them separate since they go in at different times.

Brown the turkey:

Heat your skillet over medium-high and add 1 tablespoon olive oil, letting it shimmer before adding the ground turkey. Break it apart with your spatula, season with salt, pepper, paprika, and red pepper flakes if using, and cook until no longer pink, about 5 to 6 minutes.

Set turkey aside:

Transfer the cooked turkey to a plate and wipe out any excess liquid from the skillet, but leave those browned bits stuck to the bottom. They'll add flavor when you deglaze later.

Cook 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 until it turns translucent and softens, about 3 minutes.

Add garlic:

Stir in the minced garlic and cook just until fragrant, about 30 seconds. Don't let it burn or it'll turn bitter.

Sear the Brussels sprouts:

Place the halved Brussels sprouts cut-side down in a single layer, season with the remaining salt and pepper, and let them cook undisturbed for 4 minutes. You want those golden brown edges that taste like they've been roasted.

Steam to finish:

Stir the sprouts with the onions and garlic, then pour in the broth or water. Cover the skillet and let everything steam for 4 to 5 minutes until the sprouts are fork-tender but still have a little bite.

Combine and heat through:

Remove the lid and return the cooked turkey to the skillet, stirring everything together. Cook for another 2 minutes until the turkey is heated through and most of the liquid has evaporated.

Finish and serve:

Turn off the heat and stir in the lemon juice, then taste and adjust seasoning. Sprinkle with Parmesan and parsley if you like, and serve hot straight from the skillet.

Save

One evening I doubled this recipe for a small dinner party, and everyone went quiet when they started eating. Someone finally said it tasted like comfort food that didn't make you feel guilty afterward. That's exactly what it is: satisfying, nourishing, and simple enough that you can make it on autopilot once you've done it a few times. It's the kind of meal that feels like taking care of yourself.

Storing and Reheating

Leftovers keep beautifully in an airtight container in the fridge for up to three days. I reheat mine in a skillet over medium heat with a splash of water or broth to loosen everything up, though the microwave works in a pinch. The sprouts won't be quite as crispy, but they still taste great, and the flavors deepen overnight. Sometimes I toss leftovers with a fried egg on top for an easy next-day breakfast.

Swaps and Variations

Ground chicken or crumbled Italian sausage work just as well as turkey if you want a different flavor. I've also added a handful of toasted pine nuts or chopped pecans for crunch, which turns it into something a little more special. If you're into heat, a drizzle of sriracha or a balsamic glaze before serving adds a nice kick or tangy sweetness. The base recipe is flexible enough to follow your mood or whatever's in your pantry.

Serving Suggestions

This skillet is hearty enough to stand alone, but it's also great over cauliflower rice or alongside a simple green salad. I've served it with crusty bread for soaking up any pan juices, and once I spooned it over mashed potatoes, which felt indulgent in the best way. It's one of those dishes that adapts to however you want to eat.

• Pair it with a crisp white wine or sparkling water with lemon for a light, refreshing contrast.
• Top with a fried egg and it becomes a protein-packed breakfast or brunch option.
• Serve it family-style straight from the skillet for an easy, no-fuss presentation.

Save

This recipe has earned its place in my weekly lineup because it delivers flavor and satisfaction without demanding much from me. I hope it becomes one of those easy wins in your kitchen too.

Recipe FAQs

→ How do I get crispy Brussels sprouts?

Place halved sprouts cut-side down in hot oil and cook undisturbed for 4 minutes until golden brown. This creates that desirable caramelized exterior while keeping the interior tender.

→ Can I use frozen Brussels sprouts?

Fresh sprouts work best for achieving crisp edges. If using frozen, thaw completely and pat dry before cooking, though the texture will be softer than fresh.

→ What can I substitute for ground turkey?

Ground chicken, lean beef, or turkey sausage work well. For a vegetarian option, try crumbled tempeh or plant-based meat alternatives seasoned similarly.

→ How do I store and reheat leftovers?

Keep in an airtight container for up to 3 days. Reheat in a skillet over medium heat or microwave until warmed through. The sprouts will soften slightly but remain flavorful.

→ Can I make this dish dairy-free?

Simply omit the Parmesan cheese or use a dairy-free alternative. The dish remains delicious and satisfying without it, thanks to the aromatic seasonings and bright lemon finish.

→ How do I know when the Brussels sprouts are tender?

After steaming with broth, pierce a sprout with a fork. It should slide in easily with no resistance, indicating the sprouts are cooked through and ready for the final combining step.