Save The sizzle of ground turkey hitting a hot skillet on a Wednesday night became my favorite sound after discovering this recipe. I was tired of the same old dinner rotation and wanted something fast, filling, and actually interesting. My kids were skeptical when they saw Brussels sprouts, but the golden edges and garlicky aroma won them over before the first bite. Now this skillet is a weekly request in our house. Its proof that simple ingredients and one good pan can turn an ordinary evening into something worth gathering around.
I made this for my sister when she came over after a long shift at the hospital. She sat at the counter, exhausted, and watched me toss everything together in under half an hour. When she tasted it, she looked up and said it was exactly what she needed, something warm and real without any fuss. We ended up eating straight from the skillet, laughing about how fancy restaurants charge twice as much for less satisfying food. That night reminded me that the best meals arent complicated, theyre just made with care.
Ingredients
- Ground turkey (1 pound): Lean turkey keeps the dish light but still hearty, and it soaks up the paprika and garlic beautifully without overpowering the sprouts.
- Brussels sprouts (1 pound): Halving them and placing them cut-side down is the secret to those crispy, caramelized edges that make all the difference.
- Yellow onion (1 small): Diced onion adds a subtle sweetness that balances the earthy sprouts and savory turkey.
- Garlic (3 cloves): Fresh minced garlic brings an aromatic punch, wait until the onions soften before adding it to avoid burning.
- Olive oil (2 tablespoons): Divided between the turkey and vegetables, it helps everything brown evenly and adds richness.
- Chicken broth or water (¼ cup): A splash of liquid steams the sprouts to tender perfection while deglazing those tasty browned bits.
- Lemon juice (1 tablespoon): Freshly squeezed lemon brightens the whole dish at the end, cutting through the richness with a burst of citrus.
- Kosher salt and black pepper: Season in layers, first the turkey, then the sprouts, and taste before serving to get it just right.
- Paprika (½ teaspoon): Adds a hint of smokiness and warmth without any real heat.
- Red pepper flakes (¼ teaspoon, optional): A little kick if you like things spicy, but the dish is delicious without it too.
- Parmesan cheese and parsley (optional): A final sprinkle of Parmesan and fresh parsley makes it feel restaurant-worthy.
Instructions
- Prep your ingredients:
- Rinse the Brussels sprouts, trim the tough ends, and slice them in half. Dice the onion and mince the garlic so everything is ready to go once the skillet heats up.
- Heat the skillet:
- Set a large skillet over medium-high heat and add 1 tablespoon of olive oil. Let it shimmer and get hot, this ensures a good sear on the turkey.
- Cook the turkey:
- Add the ground turkey, breaking it apart with a spatula, and season with ¼ teaspoon salt, ⅛ teaspoon black pepper, paprika, and red pepper flakes if using. Cook until no longer pink, about 5 to 6 minutes, then transfer to a plate.
- Wipe the skillet:
- Remove excess liquid from the pan but leave those tasty browned bits behind. They add flavor to the vegetables.
- Sauté the onion:
- Add the remaining tablespoon of olive oil and reduce heat to medium. Toss in the diced onion and cook until translucent, about 3 minutes, stirring occasionally.
- Add the garlic:
- Stir in the minced garlic and let it cook just until fragrant, about 30 seconds. Dont let it burn or it will taste bitter.
- Brown the Brussels sprouts:
- Place the halved Brussels sprouts cut-side down in the skillet, season with the remaining salt and pepper, and let them sit undisturbed for 4 minutes. This is when they get those gorgeous golden edges.
- Steam the sprouts:
- Stir the Brussels sprouts with the onions and garlic, then pour in the broth or water. Cover the skillet and steam for 4 to 5 minutes until the sprouts are fork-tender.
- Combine and heat through:
- Remove the lid and return the cooked turkey to the skillet. Stir everything together and cook for 2 minutes, letting the liquid mostly evaporate and the flavors meld.
- Finish with lemon:
- Turn off the heat and stir in the fresh lemon juice. Taste and adjust the seasoning as needed, then sprinkle with Parmesan and parsley if desired.
- Serve hot:
- Plate it up directly from the skillet or transfer to a serving dish. Either way, its ready to enjoy.
Save One Saturday morning, I had leftovers of this in the fridge and decided to reheat them with a fried egg on top. The runny yolk mixed with the turkey and sprouts created this rich, savory breakfast that felt like a secret menu item. My husband walked in, saw me eating it, and immediately made himself a plate. Now we intentionally make extra just so we can have that breakfast the next day.
Swaps and Variations
If you dont have ground turkey, ground chicken works beautifully, or try Italian sausage for a bolder, more seasoned flavor. Ive even made this with crumbled tempeh when my vegetarian friend came over, and it held up surprisingly well with the crispy sprouts. You can swap the Brussels sprouts for broccoli florets or green beans if thats what you have on hand, just adjust the cooking time slightly. A drizzle of balsamic glaze or a spoonful of Dijon mustard stirred in at the end can completely change the vibe in the best way.
Storage and Reheating
Leftovers keep in an airtight container in the fridge for up to three days, and they reheat beautifully in a skillet over medium heat. I dont recommend the microwave unless youre in a rush, because it softens those crispy edges. If you want to meal prep, cook everything except the lemon juice and Parmesan, then add those fresh when you reheat. This skillet also freezes well for up to a month, just thaw overnight in the fridge before warming it up.
Serving Suggestions
This dish is hearty enough to stand alone, but it pairs wonderfully with a side of quinoa, cauliflower rice, or crusty bread to soak up any pan juices. Ive served it over mashed sweet potatoes for a cozy fall dinner, and the combination was incredible. A simple green salad with a lemon vinaigrette keeps the meal light and fresh.
- Top with a fried or poached egg for a protein-packed breakfast or brunch twist.
- Add toasted pine nuts or chopped pecans for extra crunch and a nutty richness.
- Finish with a drizzle of sriracha or hot honey if you want a sweet and spicy kick.
Save This skillet has become more than just a quick dinner in our house, its the meal we make when we want something nourishing without any stress. I hope it brings the same easy comfort to your table.
Recipe FAQs
- → How do I get the Brussels sprouts crispy?
Start by placing halved Brussels sprouts cut-side down in hot oil and let them cook undisturbed for 4 minutes. This direct contact creates golden brown, caramelized edges before steaming.
- → Can I use ground beef instead of turkey?
Absolutely. Ground beef, chicken, or even sausage work well. Adjust cooking time slightly as beef may render more fat, which you can drain before proceeding with vegetables.
- → What should I serve with this skillet?
This dish stands alone as a complete meal with protein and vegetables. For extra carbohydrates, serve over rice, quinoa, or with crusty bread to soak up the flavorful juices.
- → How long do leftovers keep?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in the microwave until warmed through.
- → Can I make this dairy-free?
Simply omit the Parmesan cheese garnish. The dish remains flavorful without it, thanks to the garlic, paprika, lemon juice, and natural sweetness of the Brussels sprouts.
- → How can I add more vegetables?
Diced bell peppers, sliced mushrooms, or chopped zucchini can be added along with the onions. Just ensure all vegetables are cut similarly for even cooking.