Brussels Sprouts & Ground Turkey Skillet

One weeknight last fall, I stood in front of my fridge with half a bag of Brussels sprouts and a pound of ground turkey, determined not to order takeout again. What started as a clean-out-the-fridge experiment turned into one of those meals I now crave on repeat. The trick was letting the sprouts caramelize undisturbed, their cut sides pressed into the hot pan until they turned golden and nutty. That sizzle, the smell of garlic hitting the oil, the way the lemon juice brightened everything at the end—it all came together so effortlessly I felt like I'd stumbled onto something special.

The first time I made this for my brother, he eyed the Brussels sprouts with suspicion. He'd always claimed he hated them, citing mushy childhood memories. But after one bite of these crispy, garlicky rounds with the savory turkey, he went quiet and ate two helpings. Now he asks me to make it whenever he visits. It's become our unspoken tradition, proof that the right technique can change someone's mind about a vegetable they swore off years ago.

Ingredients

• Ground turkey (1 pound): Lean turkey keeps the dish light but still satisfying, and it soaks up the paprika and garlic beautifully without overpowering the sprouts.
• Brussels sprouts (1 pound): Halving them exposes more surface area for that golden caramelization, which is where all the nutty, sweet flavor hides.
• Yellow onion (1 small): Diced onion adds a subtle sweetness and helps build a savory base that ties the turkey and sprouts together.
• Garlic (3 cloves): Minced garlic blooms in the oil for just 30 seconds, releasing that unmistakable aroma that makes the whole kitchen smell inviting.
• Olive oil (2 tablespoons, divided): Using it in two stages ensures the turkey browns properly and the sprouts get their crispy edges without burning.
• Chicken broth (¼ cup): A splash of broth steams the sprouts to tender perfection while deglazing those flavorful browned bits stuck to the pan.
• Lemon juice (1 tablespoon): Freshly squeezed lemon juice cuts through the richness at the end, adding a bright, zesty finish that wakes up every bite.
• Paprika (½ teaspoon): This adds a warm, earthy note to the turkey without any heat, just a touch of color and depth.
• Red pepper flakes (¼ teaspoon, optional): A pinch brings a gentle kick, but you can skip it entirely if you prefer a milder flavor.
• Parmesan cheese (2 tablespoons, optional): A sprinkle of grated Parmesan at the end adds a salty, umami boost that makes the dish feel more indulgent.
• Fresh parsley (for garnish): Chopped parsley isn't just for looks, it adds a fresh, herbal note that balances the richness.

Instructions

Prep your ingredients:

Rinse the Brussels sprouts under cold water, trim the tough ends, and slice them in half lengthwise so they have a flat side to press into the pan. Dice the onion into small, even pieces and mince the garlic finely so it cooks quickly without burning.

Heat the skillet:

Set a large skillet over medium-high heat and add 1 tablespoon of olive oil, letting it shimmer and ripple before you add anything else. This ensures the turkey will brown properly instead of steaming in its own juices.

Cook the turkey:

Add the ground turkey to the hot skillet, breaking it apart with a spatula into bite-sized crumbles. Season with ¼ teaspoon salt, ⅛ teaspoon black pepper, paprika, and red pepper flakes if you like a little heat, then cook until no longer pink, about 5 to 6 minutes.

Set turkey aside:

Transfer the cooked turkey to a plate and set it aside. Wipe out any excess liquid from the skillet but leave those delicious browned bits, they'll add flavor to the vegetables.

Add more oil:

Pour the remaining 1 tablespoon of olive oil into the skillet and reduce the heat to medium. This prevents the garlic from scorching while the onions soften and turn translucent.

Sauté the onion:

Add the diced onion to the skillet and cook, stirring occasionally, until it turns soft and translucent, about 3 minutes. The onion should smell sweet and fragrant, not burnt or bitter.

Add garlic:

Stir in the minced garlic and cook for just 30 seconds, until it releases that unmistakable aroma. Don't walk away during this step, garlic burns quickly and turns bitter if left too long.

Brown the Brussels sprouts:

Place the halved Brussels sprouts in the skillet cut-side down, season with the remaining salt and pepper, and let them cook undisturbed for 4 minutes. Resist the urge to stir, this is how they develop those crispy, golden edges that make them irresistible.

Steam the sprouts:

Stir the Brussels sprouts to mix them with the onions and garlic, then add the chicken broth or water. Cover the skillet and let everything steam for 4 to 5 minutes, until the sprouts are fork-tender but not mushy.

Combine and heat through:

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

Finish with lemon:

Turn off the heat and stir in the freshly squeezed lemon juice, tasting and adjusting the seasoning with more salt or pepper if needed. The lemon should brighten everything without tasting sour or overpowering.

Garnish and serve:

Sprinkle the skillet with grated Parmesan cheese and chopped fresh parsley if you like, then serve hot directly from the pan. The steam rising from the skillet carries that garlicky, lemony aroma straight to the table.

Save

One Sunday afternoon, I made this dish for a friend who was recovering from a long week. We sat at my kitchen table with the skillet between us, eating straight from the pan with forks and talking about nothing in particular. She later told me it was the kind of meal that felt like a hug, simple and nourishing without trying too hard. That's when I realized this recipe wasn't just about dinner, it was about creating a moment of comfort and ease in the middle of life's chaos.

Swaps and Substitutions

If you don't have ground turkey on hand, ground chicken works beautifully and cooks in the same amount of time. For a richer, more robust flavor, try swapping in Italian sausage (remove the casings first) or even ground pork, though you may need to drain excess fat. You can also use ground beef if that's what you have, just be aware it will make the dish slightly heavier. If you're vegetarian, crumbled tempeh or firm tofu can stand in for the turkey, though you'll want to season them a bit more assertively to compensate for their milder flavor.

Storage and Reheating

Leftovers keep beautifully in an airtight container in the fridge for up to 3 days, making this a great option for meal prep or quick lunches. When you reheat it, use a skillet over medium heat with a splash of broth or water to keep everything moist, stirring occasionally until warmed through. You can also microwave individual portions, though the sprouts won't be quite as crispy. I don't recommend freezing this dish, as the Brussels sprouts tend to get mushy when thawed. If you do freeze it, undercook the sprouts slightly and expect a softer texture after reheating.

Serving Suggestions

This skillet is hearty enough to serve on its own, but it pairs beautifully with a scoop of fluffy white rice, quinoa, or cauliflower rice if you want to stretch it further. A simple green salad with a tangy vinaigrette balances the richness, or you can serve it alongside roasted sweet potatoes for a more substantial meal. I've also spooned this over creamy polenta or mashed potatoes when I wanted something extra cozy. For a bit of crunch and richness, scatter toasted pine nuts or chopped pecans over the top just before serving.

• Drizzle with sriracha or hot sauce if you like extra heat and a tangy kick.
• A splash of balsamic glaze at the end adds a sweet, acidic contrast that makes the flavors pop.
• Serve with crusty bread to soak up any flavorful juices left in the skillet.

Save

This skillet has become my go-to on nights when I want something nourishing but don't want to fuss over multiple pots and pans. I hope it brings the same easy comfort to your table, whether you're cooking for yourself or sharing it with someone you love.

Recipe Questions & Answers

→ How do I get crispy Brussels sprouts?

Place halved sprouts cut-side down in hot oil and let them cook undisturbed for 4 minutes. This creates caramelized, golden edges. Avoid stirring too frequently during this initial searing phase.

→ Can I use frozen Brussels sprouts?

Fresh sprouts work best for achieving crisp edges. If using frozen, thaw completely and pat dry before cooking. Expect softer texture rather than the crunch you get from fresh.

→ What other proteins work well?

Ground chicken, turkey sausage (removed from casings), or even crumbled Italian sausage make excellent substitutions. Adjust seasoning accordingly since sausages may contain additional salt and spices.

→ How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat, adding a splash of broth if needed to prevent drying.

→ Is this skillet diet-friendly?

High in protein and naturally gluten-free, this skillet fits various eating patterns. Omit the Parmesan for dairy-free needs. The combination provides lean protein, fiber-rich vegetables, and healthy fats.