Brussels Sprouts & Ground Turkey Skillet

The skillet was already hot when I realized I'd bought Brussels sprouts on impulse, no plan in mind. I had ground turkey thawing and about twenty minutes before everyone got hungry. That's how this recipe was born: out of necessity, a hot pan, and the belief that anything tastes better with garlic and a squeeze of lemon. The sprouts caramelized faster than I expected, their edges turning golden and crisp while the turkey browned alongside them. By the time I stirred in the lemon juice, the kitchen smelled so good that my neighbor texted asking what I was cooking.

I made this for my sister the week she moved into her first apartment. She was exhausted from unpacking and had nothing but a single skillet and a dull knife. We chopped the Brussels sprouts together, laughing at how uneven they turned out, and she kept sneaking bites of the crispy turkey straight from the pan. When we sat down to eat, she said it tasted like something from a restaurant, which made me feel like I'd given her more than just dinner. That skillet stayed on her stove for days because she kept remaking it.

Ingredients

• 1 pound ground turkey: Lean turkey keeps this light but still satisfying, and it soaks up all the seasoning beautifully as it browns.
• 1 pound Brussels sprouts, halved: Halving them exposes more surface area for caramelization, which is where all the flavor lives.
• 1 small yellow onion, diced: The onion softens and sweetens as it cooks, adding a subtle depth that ties everything together.
• 3 cloves garlic, minced: Fresh garlic becomes fragrant in seconds and makes the whole dish smell like comfort.
• 2 tablespoons olive oil, divided: Just enough to keep things from sticking and to help the sprouts crisp up without feeling greasy.
• 1/4 cup low-sodium chicken broth or water: A splash of liquid steams the sprouts tender without turning them mushy.
• 1 tablespoon freshly squeezed lemon juice: This brightens everything at the end and cuts through the richness of the turkey and oil.
• 1/2 teaspoon kosher salt, plus more to taste: Season in layers so every component tastes intentional, not bland.
• 1/4 teaspoon freshly ground black pepper, plus more to taste: A little pepper adds warmth without overpowering the other flavors.
• 1/2 teaspoon paprika: Paprika brings a gentle smokiness and a hint of color to the turkey as it cooks.
• 1/4 teaspoon red pepper flakes (optional): If you like a little heat, this adds just enough kick without making it spicy.
• 2 tablespoons grated Parmesan cheese (optional): A sprinkle at the end adds a salty, nutty finish that clings to the sprouts.
• Fresh parsley, chopped (optional): Parsley adds a pop of color and a fresh, grassy note right before serving.

Instructions

Prep Your Ingredients:

Rinse the Brussels sprouts, trim the tough ends, and slice them in half so they cook evenly. Dice the onion and mince the garlic, keeping them nearby so you can move quickly once the pan is hot.

Heat the Skillet:

Set a large skillet over medium-high heat and add 1 tablespoon of olive oil, letting it shimmer and spread across the surface.

Brown the Turkey:

Add the ground turkey to the hot skillet, breaking it apart with a spatula as it cooks. Season with 1/4 teaspoon salt, 1/8 teaspoon black pepper, paprika, and red pepper flakes if using, cooking 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 the browned bits because they add flavor.

Cook the Onion:

Add the remaining tablespoon of olive oil to the skillet and reduce the heat to medium. Toss in the diced onion and sauté until it turns translucent and soft, about 3 minutes.

Add the Garlic:

Stir in the minced garlic and cook just until fragrant, about 30 seconds, being careful not to let it burn.

Sear the Brussels Sprouts:

Place the halved Brussels sprouts cut-side down in the skillet in a single layer if possible. Season with the remaining salt and pepper, then let them cook undisturbed for 4 minutes until golden brown on the bottom.

Steam Until Tender:

Stir the Brussels sprouts with the onions and garlic, then pour in the broth or water. Cover the skillet and let everything steam for 4 to 5 minutes until the sprouts are fork-tender.

Combine Everything:

Remove the lid and return the cooked turkey to the skillet, stirring to combine. Cook for another 2 minutes until heated through and most of the liquid has evaporated.

Finish and Serve:

Turn off the heat and stir in the lemon juice, adjusting the seasoning to taste. Sprinkle with Parmesan cheese and chopped parsley if desired, then serve hot directly from the skillet.

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This became my go-to whenever I needed to feel capable in the kitchen. There's something grounding about the sound of turkey sizzling, the smell of garlic hitting hot oil, and the way the sprouts transform from bitter little cabbages into something sweet and crispy. It's the kind of meal that makes you feel like you know what you're doing, even on days when nothing else goes right. I've served it to friends, to family, and to myself on quiet Tuesday nights, and it always feels like exactly enough.

Swaps and Variations

Ground chicken or crumbled sausage work just as well if you want to switch up the protein, and sausage adds extra spice without any extra effort. For a vegetarian version, try crumbled tempeh or white beans in place of the turkey, adding them in the last few minutes so they warm through. If you want more vegetables, diced bell peppers or cherry tomatoes folded in at the end add color and sweetness. A handful of toasted pine nuts or chopped pecans sprinkled on top brings crunch and a nutty richness that makes this feel a little more special.

Storing and Reheating

Leftovers keep well in an airtight container in the fridge for up to three days, and they reheat beautifully in a skillet over medium heat. I don't recommend the microwave because the Brussels sprouts lose their texture and turn a little soggy. If you want to bring back some of that crispy edge, reheat them in a hot skillet with a tiny drizzle of oil, stirring occasionally until warmed through. You can also pack this cold for lunch, it's surprisingly good at room temperature over a bed of greens or mixed into scrambled eggs the next morning.

Making It Your Own

This recipe is forgiving and adapts easily to whatever you have on hand or whatever mood you're in. A drizzle of balsamic glaze before serving adds a sweet-tart finish that pairs beautifully with the caramelized sprouts. If you like heat, a spoonful of sriracha or a few dashes of hot sauce stirred in at the end wakes everything up. For a richer dish, stir in a tablespoon of butter along with the lemon juice, letting it melt into the turkey and coat the vegetables.

• If your skillet is oven-safe, pop it under the broiler for a minute or two at the end for extra crispy edges.
• Try stirring in a handful of dried cranberries or golden raisins for a touch of sweetness that balances the savory flavors.
• Top with a fried egg for breakfast-for-dinner vibes, the runny yolk makes everything even better.

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This skillet has saved more weeknights than I can count, and it never feels like I'm settling for something quick. It's proof that simple ingredients and a hot pan can turn into something you actually look forward to eating.

Recipe FAQs

→ Can I use frozen Brussels sprouts instead of fresh?

Fresh Brussels sprouts work best for achieving the crisp, caramelized edges that make this dish special. Frozen sprouts release excess water during cooking, which prevents proper browning and can make the texture soggy. If you only have frozen on hand, thaw and pat them completely dry before cooking, though the results won't match the fresh version.

→ What other proteins can I substitute for ground turkey?

Ground chicken works beautifully as a direct substitute, offering similar lean protein and mild flavor. For something with more richness, try Italian sausage removed from casings or ground beef. Plant-based ground meat alternatives also work well for a vegetarian version. Just keep in mind that fattier meats may require less olive oil and might need draining before combining with the vegetables.

→ How do I get the Brussels sprouts properly crispy?

The key is placing sprouts cut-side down in hot oil and not disturbing them for a full 4 minutes. This direct contact creates the golden, caramelized exterior. Don't overcrowd the pan, or they'll steam instead of sear. The two-step cooking method—first searing, then briefly steaming—ensures tender interiors while maintaining that coveted crispy edge. A final minute under the broiler can add extra crunch if desired.

→ Can I make this ahead for meal prep?

This dish reheats remarkably well for meal prep. Store in airtight containers for up to 3 days in the refrigerator. To reheat, warm in a skillet over medium heat to restore some crispiness, or microwave with a splash of water to prevent drying. The flavors often deepen overnight, making leftovers even more delicious. Avoid freezing, as the texture of the Brussels sprouts becomes mushy after thawing.

→ What sides pair well with this skillet meal?

Since this is already a complete protein with vegetables, it stands alone perfectly. However, crusty bread soaks up the flavorful juices beautifully. For a lighter approach, serve over cauliflower rice or quinoa to extend the servings. A simple arugula salad with vinaigrette cuts through the richness, while roasted sweet potatoes complement the savory flavors. The dish is substantial enough that additional sides aren't necessary.

→ Is this suitable for low-carb or keto diets?

Absolutely—this dish is naturally low in carbohydrates with only 10g per serving. Brussels sprouts are an excellent low-carb vegetable choice, and ground turkey provides lean protein without added carbs. The dish fits perfectly into keto, low-carb, and high-protein eating plans. Just ensure your chicken broth is sugar-free and skip the Parmesan if you're strictly counting dairy carbs. The healthy fats from olive oil make it satisfying and filling.