Save to Pinterest My neighbor knocked on my door one Tuesday evening holding a bag of Brussels sprouts she couldn't use before her weekend trip. I had ground turkey thawing and zero plan for dinner. What started as pantry improvisation turned into a weeknight staple that my family now requests by name. The sizzle of those halved sprouts hitting hot oil, the way their edges char just enough to sweeten, and the turkey soaking up every bit of garlic and paprika became the soundtrack to dozens of easy, satisfying meals.
I made this the night my son came home grumpy from soccer practice, and he ate two full servings without complaining once. My husband, who claims he doesn't like Brussels sprouts, scraped the skillet clean with a piece of bread. It was one of those small victories that remind you simple food, cooked with a little attention, can turn a rough evening around. Now I keep Brussels sprouts in the crisper drawer year-round, just in case.
Ingredients
- Ground turkey (1 pound): Lean turkey works best here because it browns beautifully without leaving a puddle of grease, and it takes on the paprika and garlic like a flavor sponge.
- Brussels sprouts (1 pound): Halving them exposes more surface area to the heat, which means more caramelized edges and sweeter, nuttier flavor in every bite.
- Yellow onion (1 small): Diced onion softens into a savory base that ties the turkey and sprouts together, adding subtle sweetness without overpowering anything.
- Garlic (3 cloves): Fresh minced garlic blooms in the oil and perfumes the whole skillet, it's the aromatic backbone that makes this feel like real cooking.
- Olive oil (2 tablespoons, divided): One tablespoon crisps the turkey, the other coaxes golden color from the sprouts, and good olive oil makes a noticeable difference in flavor.
- Chicken broth or water (¼ cup): A splash of liquid steams the sprouts tender without turning them mushy, and the browned bits from the turkey dissolve into a light pan sauce.
- Lemon juice (1 tablespoon): Freshly squeezed lemon juice cuts through the richness at the last second, brightening the whole dish like opening a window.
- Kosher salt, black pepper, paprika, red pepper flakes: These seasonings build layers, paprika adds warmth, pepper flakes bring optional heat, and salt ties everything together.
- Parmesan cheese and parsley (optional): A little grated Parmesan melts into the hot skillet and adds umami, while parsley gives a fresh green finish that looks as good as it tastes.
Instructions
- Prep your ingredients:
- Rinse the Brussels sprouts under cold water, trim the tough stem ends, and slice them in half lengthwise so they sit flat. Dice the onion into small pieces and mince the garlic finely so it distributes evenly and doesn't burn.
- Heat the skillet:
- Set a large skillet over medium-high heat and add 1 tablespoon of olive oil, letting it shimmer and slide easily across the pan. This means the oil is hot enough to sear the turkey without steaming it.
- Cook the turkey:
- Add the ground turkey, breaking it apart with your spatula into crumbles, then season with ¼ teaspoon salt, ⅛ teaspoon black pepper, paprika, and red pepper flakes if you like a little kick. Cook for 5 to 6 minutes, stirring occasionally, until no pink remains and the turkey has browned in spots.
- Set turkey aside:
- Transfer the cooked turkey to a plate and set it aside, leaving the flavorful browned bits stuck to the skillet. Wipe out any excess liquid with a paper towel, but leave those crusty bits for flavor.
- Start the vegetables:
- Add the remaining tablespoon of olive oil to the skillet and reduce the heat to medium so the onion doesn't scorch. Toss in the diced onion and sauté for about 3 minutes, stirring occasionally, until it turns translucent and starts to soften.
- Add the garlic:
- Stir in the minced garlic and cook for just 30 seconds, stirring constantly, until it smells fragrant and toasty. Garlic burns fast, so keep it moving.
- 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 the magic happens, those flat surfaces turn golden and develop sweet, crispy edges.
- Steam the sprouts:
- Stir the Brussels sprouts together with the onions and garlic, then pour in the broth or water, cover the skillet, and let everything steam for 4 to 5 minutes. The sprouts should be fork-tender but still have a little bite, not mushy.
- Combine and finish:
- Remove the lid, return the cooked turkey to the skillet, and stir everything together, cooking for another 2 minutes until heated through and most of the liquid has evaporated. The turkey warms up and the flavors meld beautifully.
- Brighten and serve:
- Turn off the heat, stir in the fresh lemon juice, and taste for seasoning, adding more salt or pepper if needed. Sprinkle with Parmesan cheese and chopped parsley if you have them, then serve hot straight from the skillet or transfer to a serving dish.
Save to Pinterest The first time I brought this to a potluck, someone asked if I'd catered it. I laughed and told them it took less than half an hour and one pan. That's when I realized this recipe had crossed the line from quick weeknight dinner to something that feels intentional and a little special. It's the kind of dish that makes people think you put in more effort than you actually did, and I'm never going to correct them.
Swaps and Variations
Ground chicken or crumbled Italian sausage work beautifully in place of turkey, sausage adds fennel and extra richness that pairs wonderfully with the sprouts. If you want a vegetarian version, skip the meat entirely and double the Brussels sprouts, adding white beans or chickpeas for protein. A drizzle of balsamic glaze or a spoonful of grainy mustard stirred in at the end can shift the flavor profile in exciting directions.
Storage 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 with a splash of water or broth. The microwave works in a pinch, but the sprouts lose some of their crispy texture. I've packed this cold into lunch containers and eaten it over greens, and it's just as satisfying without reheating, especially with a squeeze of extra lemon juice.
Serving Suggestions
This skillet is hearty enough to stand alone, but it also pairs beautifully with fluffy white rice, cauliflower rice, or crusty bread for soaking up any pan juices. I've served it over quinoa for meal prep and spooned it into grain bowls with avocado and a runny egg on top. For a lighter option, pile it onto a bed of arugula or spinach and let the residual heat wilt the greens slightly.
- Top with toasted pine nuts or chopped pecans for extra crunch and a nutty finish.
- Drizzle with sriracha or chili crisp if you want heat that builds with every bite.
- A fried egg on top turns this into a hearty breakfast that feels indulgent but stays high protein.
Save to Pinterest This recipe taught me that weeknight cooking doesn't have to be complicated to feel rewarding. Sometimes all you need is a hot skillet, a handful of good ingredients, and the confidence to let things get a little crispy and golden.
Frequently Asked Questions
- → Can I use a different protein instead of ground turkey?
Yes, ground chicken works wonderfully as a lean substitute, or try Italian sausage for a richer, more robust flavor profile.
- → How do I get the Brussels sprouts extra crispy?
Place them cut-side down without moving for the full 4 minutes to develop a golden crust. For maximum crispness, finish under the broiler for 1-2 minutes in an oven-safe skillet.
- → What can I substitute for chicken broth?
Water works perfectly fine, or use vegetable broth for added depth. White wine also makes an excellent substitute for more complex flavor.
- → How should I store leftovers?
Transfer to an airtight container and refrigerate for up to 3 days. Reheat in a skillet over medium heat to restore some of the crispy texture.
- → Is this dish gluten-free?
Yes, when using gluten-free chicken broth or water. Always verify broth labels if you have celiac disease or gluten sensitivity.
- → What sides pair well with this skillet?
Serve over cauliflower rice, quinoa, or alongside roasted sweet potatoes. A simple green salad with vinaigrette complements the richness beautifully.