Brussels Sprouts Ground Turkey Skillet

My neighbor knocked on my door one Tuesday evening holding a bag of Brussels sprouts from her garden, and I had ground turkey defrosting on the counter. I tossed them in a skillet with garlic and paprika, and twenty minutes later we were sitting at my kitchen table with forks in hand. The crispy edges on those sprouts and the way the lemon brightened everything made it feel like I'd been making this dish for years. Now it's my go-to when I want something fast, filling, and surprisingly impressive.

I made this for my brother when he came over after a long shift, and he ate two servings without saying a word until his plate was empty. He looked up and asked if I'd been taking cooking classes. I laughed and told him it was just turkey, vegetables, and a hot skillet. Sometimes the simplest things hit exactly right when you're hungry and tired.

Ingredients

• Ground turkey: Lean turkey keeps this light but still satisfying, and it soaks up all the garlic and paprika beautifully.
• Brussels sprouts: Halving them cut-side down is the secret to getting those crispy, caramelized edges that make people forget they ever disliked Brussels sprouts.
• Yellow onion: A small diced onion adds sweetness and body without overpowering the dish.
• Garlic: Three cloves give you that fragrant, savory backbone that makes the whole kitchen smell amazing.
• Olive oil: Divided between cooking the turkey and sautéing the vegetables, it helps everything brown evenly.
• Chicken broth: Just a quarter cup steams the sprouts to tenderness and keeps them from drying out.
• Lemon juice: Freshly squeezed lemon juice at the end lifts all the flavors and cuts through the richness.
• Kosher salt and black pepper: Season in layers as you cook so every element tastes intentional.
• Paprika: Adds a subtle warmth and a hint of smokiness without any real heat.
• Red pepper flakes: Optional, but a pinch gives just enough kick if you like a little fire.
• Parmesan cheese: A sprinkle at the end adds a salty, nutty finish that makes it feel special.
• Fresh parsley: Chopped parsley brings color and a fresh herbal note right before serving.

Instructions

Prep your ingredients:

Rinse the Brussels sprouts, trim the tough ends, and slice them in half so they lie flat. Dice the onion and mince the garlic while your skillet heats up.

Heat the skillet:

Set a large skillet over medium-high heat and add one tablespoon of olive oil. Let it shimmer before adding anything else.

Cook the turkey:

Add the ground turkey and break it apart with a spatula, seasoning it with a quarter teaspoon of salt, an eighth teaspoon of black pepper, paprika, and red pepper flakes if using. Cook for five to six minutes until no longer pink.

Set turkey aside:

Transfer the cooked turkey to a plate and wipe out any excess liquid from the skillet, but leave those browned bits. They add flavor.

Sauté the onion:

Add the remaining tablespoon of olive oil to the skillet and reduce the heat to medium. Toss in the diced onion and cook for about three minutes until it turns translucent.

Add garlic:

Stir in the minced garlic and cook for thirty seconds, just until it smells incredible and fills your kitchen with that toasty aroma.

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 cook undisturbed for four minutes. You want golden brown edges.

Steam the sprouts:

Stir the Brussels sprouts with the onions and garlic, then pour in the chicken broth or water. Cover the skillet and let everything steam for four to five minutes until the sprouts are fork-tender.

Combine and finish:

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

Add brightness:

Turn off the heat and stir in the lemon juice. Taste and adjust the seasoning if needed, then sprinkle with Parmesan and parsley.

Serve:

Serve hot directly from the skillet or transfer to a serving dish. Either way, it looks rustic and inviting.

Pin It

The first time I brought this to a potluck, someone asked if it was from a meal kit because it looked so put-together. I told them it was just a skillet and whatever I had in the fridge, and they didn't believe me. That's when I realized this recipe had become my secret weapon for looking like I knew what I was doing in the kitchen, even on the nights when I barely had a plan.

Swaps and Variations

Ground chicken or even crumbled Italian sausage work beautifully in place of turkey, and they each bring their own flavor. If you want extra crispness, slide the whole skillet under the broiler for a minute or two at the end, just watch it closely. Toasted pine nuts or chopped pecans scattered on top add a nutty crunch that makes it feel a little fancy without any extra effort.

Storing and Reheating

Leftovers keep in an airtight container in the fridge for up to three days, and they reheat surprisingly well in a skillet over medium heat. I've even eaten this cold straight from the container for lunch, and it still tastes good. The Brussels sprouts soften a bit after storing, but the flavors deepen overnight and become even more savory.

Serving Suggestions

This skillet is hearty enough to eat on its own, but it also pairs well with crusty bread for soaking up any pan juices. A simple side salad with a tangy vinaigrette balances the richness, or you can spoon it over cauliflower rice if you want to keep it low-carb. A drizzle of sriracha or balsamic glaze before serving can take it in a spicy or sweet direction depending on your mood.

• Serve with warm garlic bread or a baguette for a cozy dinner.
• Pair with a crisp white wine or sparkling water with lemon.
• Top with a fried egg for breakfast-for-dinner vibes that actually work.

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This is the kind of dinner that feels like a win even on the messiest of days. You'll have it on the table in half an hour, and everyone will leave the table happy.

Recipe FAQs

→ Can I use frozen Brussels sprouts instead of fresh?

Fresh Brussels sprouts work best for achieving those crispy, caramelized edges. Frozen sprouts release excess moisture during cooking, which prevents proper browning and results in a softer texture. If you must use frozen, thaw and pat them completely dry before cooking, though the texture will still differ from fresh.

→ What other ground meats can I substitute for turkey?

Ground chicken, lean ground beef, or Italian sausage all make excellent substitutes. Turkey has a mild flavor that absorbs seasonings well, so adjust your spices accordingly—Italian sausage brings its own herb blend, while beef may need additional seasonings to match the original flavor profile.

→ How do I know when Brussels sprouts are properly caramelized?

Look for a deep golden-brown color on the cut sides of the sprouts. They should develop crispy, almost charred edges where they contact the hot pan. This usually takes about 4 minutes of undisturbed cooking over medium heat. The sprouts will also become slightly tender while still retaining some bite.

→ Can I make this skillet dairy-free?

Absolutely. Simply omit the Parmesan cheese garnish, or use a dairy-free alternative made from nuts or nutritional yeast. The dish remains flavorful without cheese thanks to the seasoned turkey, caramelized Brussels sprouts, and bright lemon juice finish.

→ How should I store and reheat leftovers?

Store cooled leftovers 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 or water if the mixture seems dry. Microwaving works too, though the sprouts may lose some of their crisp texture.

→ What sides pair well with this skillet?

This protein-rich dish stands alone beautifully, but you can serve it over rice, quinoa, or cauliflower rice for a more substantial meal. Crusty bread for soaking up juices, a simple green salad with vinaigrette, or roasted sweet potatoes also complement the flavors nicely.