Save The first time I made this skillet, I was pressed for time on a Tuesday night and trying to use up Brussels sprouts that had been sitting in my crisper drawer for too long. I honestly expected something edible but forgettable, but the way the sprouts caramelized against the hot pan while the turkey got all browned and savory changed my entire weeknight dinner rotation. Now its the kind of meal I make when I want something that feels like comfort food but still leaves me feeling light and energized afterward.
My husband was skeptical when he saw me chopping Brussels sprouts after work, complaining about how his mom used to boil them into mush. But when he took his first bite and got that crunch followed by the savory turkey and bright hit of lemon, he actually went back for seconds. Now he requests this dinner at least twice a month, and I love how my kitchen smells while the onions and garlic sizzle together.
Ingredients
- 1 pound ground turkey: Lean turkey keeps this dish light but still delivers plenty of protein to keep you satisfied
- 1 pound Brussels sprouts: Trimming the ends and halving them helps them cook evenly and get those beautiful caramelized cut sides
- 1 small yellow onion: Dicing it small helps it soften quickly and distribute sweetness throughout the whole dish
- 3 cloves garlic: Minced fresh garlic adds aromatic depth that dried garlic simply cannot replicate
- 2 tablespoons olive oil: Divided use ensures both the turkey and vegetables get properly cooked without greasiness
- ¼ cup chicken broth: This creates steam to help finish cooking the sprouts while loosening those flavorful browned bits from the pan
- 1 tablespoon lemon juice: Fresh lemon right at the end cuts through the richness and makes all flavors pop
- ½ teaspoon paprika: Adds subtle warmth and that gorgeous reddish hue to the turkey
- ¼ teaspoon red pepper flakes: Optional but recommended if you like just a whisper of heat in the background
- 2 tablespoons Parmesan cheese: A salty, nutty finish that ties everything together beautifully
Instructions
- Get everything ready first:
- Rinse your Brussels sprouts, trim off the tough dry ends, and slice each one in half. Dice your onion into small pieces and mince the garlic so you are not scrambling once the heat is on.
- Sear the turkey:
- Heat your large skillet over medium-high heat with one tablespoon of olive oil until it shimmers. Add the ground turkey and break it apart with your spatula, seasoning it with a quarter teaspoon of salt, an eighth teaspoon of pepper, the paprika, and red pepper flakes if you are using them. Cook until the turkey is browned and no longer pink, about 5 or 6 minutes.
- Start the aromatics:
- Transfer the cooked turkey to a plate and wipe out most of the excess liquid from your skillet, but leave those browned bits behind. Add the remaining olive oil and reduce heat to medium, then sauté the diced onion until it turns translucent, about 3 minutes.
- Add the garlic:
- Stir in the minced garlic and cook for just 30 seconds until fragrant, being careful not to burn it.
- Crisp the sprouts:
- Arrange the halved Brussels sprouts cut-side down in the pan and season them with the remaining salt and pepper. Let them cook undisturbed for 4 minutes until they develop a gorgeous golden brown crust.
- Steam to tenderness:
- Stir everything together and pour in the chicken broth or water, then cover the skillet and let the sprouts steam for 4 to 5 minutes until they are fork-tender.
- Bring it all together:
- Remove the lid and add the turkey back into the skillet. Stir everything to combine and cook for 2 more minutes until the turkey is heated through and most of the liquid has evaporated.
- Finish bright:
- Turn off the heat and stir in the lemon juice, then taste and adjust the seasoning if needed. Sprinkle with Parmesan and fresh parsley if you like, and serve hot.
Save This recipe became a staple during a particularly busy season at work when I needed something nourishing but fast. Now whenever I make it, I think about how much better Brussels sprouts can be when they are treated with a little heat and patience, and how a simple one-pan meal can feel like something special on a random Wednesday.
Making It Your Own
I have swapped ground turkey for Italian sausage when I wanted something with more fennel and spice, and it worked beautifully. You can also add diced sweet potatoes with the onions if you want more carbs, or toss in some chickpeas with the turkey for extra fiber and a creamy texture contrast.
Getting The Perfect Sear
The secret to restaurant-quality Brussels sprouts is letting them develop that deep brown crust without moving them around too much. I have learned that crowding the pan will make them steam instead of sear, so use your largest skillet and do not be afraid to cook in batches if you are doubling the recipe.
Serving Ideas & Storage
This skillet holds up beautifully for meal prep and actually tastes better the next day as the flavors meld together. I like to serve it over rice or with crusty bread to soak up the pan juices, though it is completely satisfying on its own.
- Top with a fried egg for breakfast the next morning
- Add toasted pine nuts right before serving for extra crunch
- Drizzle with balsamic glaze or sriracha for a finishing touch
Save There is something deeply satisfying about a dinner that comes together this easily but still feels like a proper home-cooked meal. I hope this becomes one of those recipes you turn to again and again, just like I do.
Recipe FAQ
- → How long does this skillet meal take to prepare?
This entire skillet dish comes together in just about 31 minutes from start to finish. You'll need roughly 10 minutes for preparation, such as trimming sprouts and dicing onions, and then 21 minutes for cooking on the stovetop.
- → Can I use a different ground meat instead of turkey?
Absolutely! Ground chicken or even a mild sausage would be excellent substitutes for the ground turkey, offering a slightly different flavor profile. Adjust seasonings as needed to complement your chosen meat.
- → How do I ensure my Brussels sprouts get nice and crispy?
For crisp-edged Brussels sprouts, make sure your skillet is hot and the oil is shimmering before adding them. Place them cut-side down and cook undisturbed for about 4 minutes to allow them to caramelize and brown nicely. A brief broil at the end can also enhance crispness.
- → What are some ways to add more flavor or a different twist?
There are several ways to customize this dish. Consider adding a drizzle of sriracha or balsamic glaze before serving for extra zest. Toasted pine nuts or chopped pecans can also introduce a delightful crunch and nutty flavor.
- → Is this dish suitable for specific diets?
Yes, this skillet is naturally high in protein. It can also be easily made gluten-free by ensuring you use gluten-free chicken broth or simply water. For dairy-free needs, omit the Parmesan cheese or use a suitable dairy-free alternative.
- → How should I store leftovers and for how long?
Leftovers of this Brussels sprouts and ground turkey skillet should be stored in an airtight container in the refrigerator. They will remain fresh and delicious for up to 3 days, making this a great option for meal prep.