Brussels Sprouts & Ground Turkey Skillet

My neighbor dropped off a bag of Brussels sprouts from her garden one October evening, way more than I could roast alone. I had ground turkey thawing and barely twenty minutes before everyone got home hungry. Throwing them together in one skillet turned into the kind of dinner that gets requested by name. The edges of the sprouts crisped up against the hot pan while the turkey soaked up garlic and paprika, and that first bite made me forget I was just winging it.

I started making this on weeknights when I needed something fast but didnt want to compromise on flavor. My kids, who claimed they hated Brussels sprouts, started picking the crispy ones straight from the pan. One evening my daughter asked if we could have the turkey and little cabbages again, and I realized Id accidentally created a family favorite. Now its my go-to when I want to feel like Ive got dinner under control, even when I absolutely dont.

Ingredients

• Ground turkey (1 pound): Lean turkey keeps the dish light but still hearty, and it picks up seasoning beautifully without overpowering the sprouts.
• Brussels sprouts (1 pound, halved): Halving them exposes more surface area to the pan, which means more of those irresistible caramelized edges.
• Yellow onion (1 small, diced): Adds a mild sweetness that balances the earthiness of the sprouts and builds a flavorful base.
• Garlic (3 cloves, minced): Fresh garlic blooms in the oil and perfumes the entire skillet, tying everything together.
• Olive oil (2 tablespoons, divided): Used in two stages to keep the pan from drying out and to help achieve that golden sear.
• Chicken broth or water (¼ cup): A splash of liquid steams the sprouts to tender perfection without making them soggy.
• Lemon juice (1 tablespoon): Brightens the whole dish at the end, cutting through richness with a fresh zing.
• Kosher salt (½ teaspoon plus more): Seasons in layers, first the turkey, then the vegetables, so every component tastes intentional.
• Black pepper (¼ teaspoon plus more): Adds gentle heat and depth without overwhelming the other flavors.
• Paprika (½ teaspoon): Gives the turkey a warm, slightly smoky undertone that makes it taste more complex.
• Red pepper flakes (¼ teaspoon, optional): A pinch adds a subtle kick, but you can leave it out if you prefer things mild.
• Parmesan cheese (2 tablespoons, grated): Melts slightly into the hot skillet and adds a salty, nutty finish.
• Fresh parsley (chopped): A handful of green at the end makes the dish look and taste brighter.

Instructions

Prep meals effortlessly by chopping vegetables, slicing meats, and serving dinner with the right knife always ready.

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Prep your ingredients:

Rinse the Brussels sprouts under cool 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 quickly and evenly.

Heat the skillet:

Set a large skillet over medium-high heat and let it warm for a minute. Add 1 tablespoon of olive oil and swirl it around until it shimmers and flows easily across the pan.

Cook the turkey:

Add the ground turkey and immediately break it apart with a spatula, spreading it across the hot surface. Season with ¼ teaspoon salt, ⅛ teaspoon black pepper, paprika, and red pepper flakes if using, then cook without stirring too much until its 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 with a paper towel, but leave those flavorful browned bits stuck to the bottom.

Add more oil:

Pour the remaining 1 tablespoon of olive oil into the skillet and reduce the heat to medium. Let the oil warm gently so the onions dont scorch.

Sauté the onion:

Add the diced onion and stir occasionally, letting it soften and turn translucent, about 3 minutes. Youll smell it sweetening as it cooks.

Add the garlic:

Stir in the minced garlic and cook just until fragrant, about 30 seconds. Dont let it brown or itll taste bitter.

Sear the Brussels sprouts:

Place the halved Brussels sprouts cut-side down in a single layer across the skillet. Season with the remaining salt and pepper, then let them sit undisturbed for 4 minutes so the cut sides turn golden and caramelized.

Steam the sprouts:

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

Combine everything:

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 with brightness:

Turn off the heat and stir in the fresh lemon juice, tasting and adjusting the seasoning if needed. Sprinkle with grated Parmesan and chopped parsley if youre using them.

Serve hot:

Serve directly from the skillet for a rustic feel, or transfer to a serving dish if youre feeling fancy. Either way, it tastes best while everything is still warm and aromatic.

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One Sunday I made this for a friend who swore she only liked Brussels sprouts roasted with bacon. She took one bite, paused, and asked for the recipe before she even finished her plate. Watching her scribble notes on a napkin while still eating made me realize this dish has a way of converting people. Its not fancy, but its the kind of meal that makes you feel capable and a little bit proud.

Swapping Proteins

Ground chicken works just as well as turkey and has a similarly mild flavor. If you want something richer, try ground pork or crumbled Italian sausage, which adds its own seasoning and a bit more fat. I once used leftover rotisserie chicken, shredded and stirred in at the end, and it turned into a completely different but equally satisfying dinner. Just adjust the salt since rotisserie chicken is usually already seasoned.

Getting Extra Crispy Brussels Sprouts

If you love crunch, resist the urge to stir too often once the sprouts go cut-side down. Let them sit in the hot oil undisturbed so they can develop a deep golden crust. For an even crispier finish, transfer the skillet under the broiler for a minute or two at the end, watching closely so nothing burns. The edges will char slightly and taste almost nutty, which pairs perfectly with the savory turkey.

Making It Your Own

This recipe is forgiving and adapts easily to what you have on hand. A handful of toasted pine nuts or chopped pecans adds crunch and a buttery richness. If you like heat, drizzle sriracha or hot honey over the top before serving. A splash of balsamic glaze right at the end gives it a tangy-sweet finish that feels a little fancy.

• Try stirring in a handful of dried cranberries for a sweet contrast.
• Add a few tablespoons of heavy cream at the end for a richer, creamier skillet.
• Top with crumbled feta or goat cheese instead of Parmesan for a tangy twist.

Track cooking times accurately for baking, boiling, roasting, and multitasking recipes without overcooking.

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This is the kind of dinner that makes weeknights feel manageable, even when everything else isnt. I hope it becomes one of those recipes you reach for again and again, the one that reminds you that simple can be more than enough.

Recipe Questions

→ Can I use ground chicken instead of turkey?

Yes, ground chicken works perfectly as a substitute. You can also use turkey or chicken sausage for added flavor—just remove from casings before cooking and adjust seasoning accordingly.

→ How do I get the Brussels sprouts crispy?

Place halved sprouts cut-side down in hot oil and let them cook undisturbed for 4 minutes. This direct contact creates the golden-brown crust. For extra crispness, broil the finished skillet for 1-2 minutes.

→ Is this dish gluten-free?

Naturally gluten-free when using water or gluten-free chicken broth. Always check your broth label if avoiding gluten, and omit Parmesan if dairy-sensitive or use a dairy-free alternative.

→ How long do leftovers keep?

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 refresh the textures.

→ What can I add for extra flavor?

Try toasted pine nuts or chopped pecans for crunch, a drizzle of balsamic glaze for sweetness, or sriracha for heat. Fresh herbs like thyme or rosemary also complement the dish beautifully.

→ Can I make this ahead?

Prep ingredients in advance—trim and halve sprouts, dice onion, mince garlic. Store separately in the refrigerator. The dish cooks quickly, so last-minute preparation takes only about 5 minutes.