Brussels Sprouts Ground Turkey Skillet

My Tuesday evenings used to feel chaotic until I started keeping ground turkey and Brussels sprouts on hand. One night I was too tired to think, so I just threw them in a skillet with whatever I had in the fridge. The sizzle of those cut Brussels sprouts hitting hot oil woke me right up, and the smell of browning turkey mixed with garlic made me realize I'd stumbled onto something I'd want to make again and again. It's become my go-to when I want something fast, satisfying, and actually good for me.

I made this for my neighbor who swore she hated Brussels sprouts, and she asked for the recipe before she even finished her plate. Watching her face change from skeptical to surprised to genuinely happy reminded me how much a simple skillet dinner can do. She told me later that her kids ate them without complaint, which she said was a minor miracle. It's moments like that when I realize food doesn't have to be fancy to feel special.

Ingredients

• 1 pound ground turkey (preferably lean): Lean turkey keeps this dish lighter while still giving you plenty of protein, and it soaks up all the garlic and paprika beautifully.
• 1 pound Brussels sprouts, ends trimmed and halved: Halving them creates those crispy cut sides that caramelize in the pan, which is where all the magic happens.
• 1 small yellow onion, diced: The onion adds a gentle sweetness that balances the earthiness of the sprouts and grounds the whole dish.
• 3 cloves garlic, minced: Fresh garlic is non-negotiable here, it blooms in the oil and fills your kitchen with the kind of smell that makes everyone wander in asking what's for dinner.
• 2 tablespoons olive oil, divided: You'll use this in two stages to keep everything from sticking and to help build those golden edges.
• 1/4 cup low-sodium chicken broth or water: This creates a quick steam that tenderizes the Brussels sprouts without making them soggy.
• 1 tablespoon freshly squeezed lemon juice: A squeeze of lemon at the end brightens everything and cuts through the richness of the turkey.
• 1/2 teaspoon kosher salt, plus more to taste: Kosher salt gives you better control over seasoning, and you can always add more at the end if you need it.
• 1/4 teaspoon freshly ground black pepper, plus more to taste: Freshly cracked pepper has a sharpness that pre-ground just can't match.
• 1/2 teaspoon paprika: Paprika adds a subtle warmth and a hint of color without overwhelming the other flavors.
• 1/4 teaspoon red pepper flakes (optional): If you like a little heat, this is your friend, but you can skip it entirely if you're cooking for picky eaters.
• 2 tablespoons grated Parmesan cheese (optional): A sprinkle of Parmesan at the end adds a salty, nutty finish that makes the dish feel a little more indulgent.
• Fresh parsley, chopped (optional): Fresh parsley isn't just for looks, it adds a burst of color and a clean, herby note that ties everything together.

Instructions

Prep Your Ingredients:

Rinse the Brussels sprouts, trim the tough ends, and slice them in half lengthwise. Dice your onion and mince the garlic so everything's ready to go once you start cooking.

Heat the Skillet:

Set a large skillet over medium-high heat and add 1 tablespoon of olive oil. Let it shimmer and get hot, you want to hear that sizzle when the turkey hits the pan.

Brown the Turkey:

Add the ground turkey and break it apart with your spatula. Season it with 1/4 teaspoon salt, 1/8 teaspoon black pepper, the paprika, and red pepper flakes if you're using them, then cook until no longer pink, about 5 to 6 minutes.

Set the Turkey Aside:

Transfer the cooked turkey to a plate and set it aside. Wipe out any excess liquid from the skillet, but leave those tasty browned bits, they're flavor gold.

Add More Oil:

Pour the remaining tablespoon of olive oil into the skillet and lower the heat to medium.

Sauté the Onion:

Toss in the diced onion and cook, stirring occasionally, until it turns translucent and softens, about 3 minutes.

Add the Garlic:

Stir in the minced garlic and let it cook just until it smells amazing, about 30 seconds. Don't let it burn or it'll taste bitter.

Get the Brussels Sprouts Crispy:

Place the halved Brussels sprouts in the skillet cut-side down, season with the remaining salt and pepper, and let them sit undisturbed for 4 minutes. This is how you get those beautiful golden edges.

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.

Bring It All Together:

Remove the lid and add the turkey back to the skillet. Stir everything together and cook for another 2 minutes until heated through and most of the liquid has cooked off.

Finish with Lemon:

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

Serve Hot:

You can serve it straight from the skillet or transfer it to a serving dish. Either way, it's ready to eat.

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The first time I served this at a dinner party, I was nervous it was too simple. But my friend's husband, who usually just eats and nods politely, looked up and said it tasted like something from a bistro. That compliment stuck with me because it reminded me that the best meals don't need to be complicated, they just need to be made with care. Now whenever I make this, I think about how something so straightforward can still feel really special.

How to Get the Best Texture

The secret to perfect Brussels sprouts is resisting the urge to stir them too much. When you lay them cut-side down and leave them alone, they develop a deep golden crust that adds so much flavor and texture. If you keep moving them around, they'll just steam and turn soft without any of that caramelization. Trust the process and let the heat do its work, you'll be rewarded with sprouts that have a satisfying bite and a slightly sweet, nutty flavor.

Swaps and Variations

You can swap the ground turkey for ground chicken if that's what you have, or try Italian sausage if you want something richer and more savory. If you're looking to add more vegetables, diced bell peppers or shredded carrots work really well and cook in about the same amount of time. For a little extra crunch, toss in some toasted pine nuts or chopped pecans right before serving, they add a nutty richness that takes the dish up a notch.

Storage and Reheating

Leftovers keep well in an airtight container in the fridge for up to three days, and they actually reheat beautifully. I like to warm them in a skillet over medium heat with a splash of broth or water to keep everything moist, but the microwave works in a pinch. If you want to meal prep, this dish holds up great, though the Brussels sprouts will soften a bit as they sit.

• For extra crispness on leftovers, reheat them in a hot skillet instead of the microwave.
• If you want to make this ahead, cook everything except the lemon juice and garnishes, then finish it fresh when you're ready to serve.
• A drizzle of sriracha or balsamic glaze before serving can completely change the flavor profile if you're in the mood for something different.

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This skillet has saved me on more busy weeknights than I can count, and it never gets old. I hope it becomes one of those recipes you reach for when you need something easy, nourishing, and really satisfying.

Recipe Q&A

→ Can I use ground chicken instead of turkey?

Yes, ground chicken works perfectly as a substitute. You can also use turkey sausage for added flavor, or try lean ground beef if you prefer. Just adjust cooking times slightly if the meat has a higher fat content.

→ How do I get the Brussels sprouts crispy?

The key is placing halved sprouts cut-side down in hot oil and letting them cook undisturbed for 4 minutes. This creates a golden-brown crust. For even more crispiness, broil the finished skillet for 1-2 minutes in an oven-safe pan.

→ Is this dish gluten-free?

Yes, as long as you use gluten-free chicken broth or water instead of regular broth. The Parmesan cheese garnish is optional—omit it or use a dairy-free alternative if needed.

→ 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, adding a splash of broth if needed to refresh the dish.

→ What can I serve with this skillet?

This protein-rich skillet works well on its own, but you can serve it over rice, quinoa, or cauliflower rice for a more substantial meal. Crusty bread also pairs nicely for soaking up the flavorful juices.

→ Can I make this spicier?

Absolutely! Increase the red pepper flakes to ½ teaspoon or more for extra heat. You can also add sriracha or your favorite hot sauce as a finishing drizzle before serving.