Brussels Sprouts Ground Turkey Skillet

A busy Tuesday evening taught me that dinner doesn't need to be complicated to feel complete. I had Brussels sprouts from the farmer's market that needed using, a package of ground turkey, and exactly thirty minutes before everyone got too hungry to wait. The sizzle of those little green halves hitting the hot skillet, cut-side down, turning golden at the edges, became the sound I associate with weeknight relief. That first bite, with the lemon cutting through the savory turkey and the Parmesan melting into everything warm, made it clear this wasn't just throwing ingredients together. It was a real dinner, and it came together in one pan.

I started making this when my neighbor mentioned she'd stopped ordering takeout on weeknights and needed ideas that didn't require a recipe binder. She came over one evening, watched me throw it together while we talked about our week, and by the time we sat down to eat, she'd already texted herself the ingredient list. Now she makes it with ground chicken and sends me photos when the Brussels sprouts get especially crispy. It's become our little shared win against the chaos of busy weeks.

Ingredients

• Ground turkey (1 pound): Lean turkey keeps it light but still satisfying, and it soaks up the paprika and garlic beautifully without turning greasy.
• Brussels sprouts (1 pound): Halving them and cooking cut-side down is the secret to getting those caramelized edges that make people who claim they hate Brussels sprouts ask for seconds.
• Yellow onion (1 small): Diced small, it softens into sweetness and ties the turkey and sprouts together without overpowering anything.
• Garlic (3 cloves): Minced and cooked just until fragrant, it adds warmth without bitterness, so don't let it brown.
• Olive oil (2 tablespoons): Divided between the turkey and the sprouts, it helps everything brown properly and keeps the pan from sticking.
• Chicken broth (¼ cup): A splash creates just enough steam to cook the sprouts through without making them soggy, and it picks up all the browned bits from the pan.
• Lemon juice (1 tablespoon): Freshly squeezed is worth it here, the brightness at the end wakes up every other flavor.
• Kosher salt (½ teaspoon plus more): Season in layers, the turkey, the sprouts, and at the end, so nothing tastes flat.
• Black pepper (¼ teaspoon plus more): Freshly ground adds a little bite that balances the sweetness of the onions and sprouts.
• Paprika (½ teaspoon): Adds warmth and a hint of color to the turkey without any heat.
• Red pepper flakes (¼ teaspoon, optional): Just a pinch brings gentle warmth, but you can skip it if you're cooking for kids or heat-sensitive eaters.
• Parmesan cheese (2 tablespoons, optional): Grated over the hot skillet, it melts into everything and adds a nutty, salty finish.
• Fresh parsley (optional): Chopped and sprinkled at the end, it adds a pop of color and freshness that makes it feel a little more special.

Instructions

Prep your ingredients:

Rinse the Brussels sprouts under cold water, trim the woody ends, and slice them in half lengthwise. Dice the onion into small, even pieces and mince the garlic so it cooks evenly without burning.

Heat the skillet:

Set a large skillet over medium-high heat and let it warm for a minute before adding 1 tablespoon of olive oil. When the oil shimmers and moves easily across the pan, it's ready.

Cook the turkey:

Add the ground turkey and break it apart with your spatula into crumbles. Season with ¼ teaspoon salt, ⅛ teaspoon black pepper, paprika, and red pepper flakes if using, then cook 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, they're flavor gold.

Add more oil:

Pour the remaining tablespoon of olive oil into the skillet and reduce the heat to medium. Let it warm for a few seconds before adding the onion.

Sauté the onion:

Stir the diced onion around the pan and cook until it turns translucent and soft, about 3 minutes. You'll start to smell sweetness.

Add garlic:

Stir in the minced garlic and cook just until it's fragrant, about 30 seconds. Don't let it brown or it'll taste bitter.

Brown 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 the cut sides turn golden brown.

Steam the sprouts:

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

Combine everything:

Remove the lid and return the cooked turkey to the skillet. Stir everything together and cook for about 2 minutes, letting the liquid mostly evaporate and the flavors meld.

Finish with lemon:

Turn off the heat and stir in the fresh lemon juice. Taste and adjust the seasoning with more salt or pepper if needed, then sprinkle with Parmesan and parsley if using.

Serve hot:

Serve straight from the skillet for a casual feel, or transfer to a serving dish if you're feeling fancy. Either way, it's best enjoyed immediately while everything is still warm.

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The first time I served this to someone who swore they didn't like Brussels sprouts, I watched them take a cautious first bite and then quietly reach for seconds without saying a word. Later, as we were cleaning up, they admitted they'd been avoiding Brussels sprouts since childhood and didn't realize they could taste like this. That moment reminded me that sometimes the best part of cooking isn't the food itself, it's watching someone change their mind about something they thought they knew.

Swaps and Variations

Ground chicken works just as well as turkey and cooks at the same pace, or you can use Italian sausage if you want more assertive seasoning built in. For a vegetarian version, crumbled tempeh or white beans can replace the turkey, though you'll want to add a bit more salt and maybe a splash of soy sauce for depth. If Brussels sprouts aren't your thing or aren't in season, broccoli florets or quartered baby potatoes can step in, just adjust the cooking time so they get tender.

Storage and Reheating

Leftovers keep well in an airtight container in the fridge for up to three days, and they actually reheat better than you'd expect. I like to warm them in a skillet over medium heat with a splash of broth or water to bring back some moisture, stirring occasionally until everything is heated through. The microwave works in a pinch, but the Brussels sprouts won't stay as crispy, so the stovetop is worth the extra couple of minutes if you have time.

Serving Suggestions

This skillet is hearty enough to stand alone, but it's also great over a scoop of rice, quinoa, or mashed cauliflower if you want to stretch it further. A simple green salad with a tangy vinaigrette on the side balances the richness, and crusty bread is perfect for soaking up any pan juices. If you're meal prepping, portion it into containers with a grain or greens, and you've got lunch sorted for a few days.

• Try it over creamy polenta for a cozy, comfort-food twist.
• Add toasted pine nuts or chopped pecans right before serving for extra crunch and a nutty flavor.
• A drizzle of balsamic glaze or sriracha at the table lets everyone customize their own heat or tang level.

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This is the kind of dinner that makes weeknights feel manageable, not like something you just survived. I hope it lands on your table with the same relief and satisfaction it brought to mine.

Recipe FAQs

→ Can I use ground chicken instead of turkey?

Ground chicken works perfectly as a substitute for turkey. You can also use turkey or chicken sausage for more pronounced seasonings and a different texture profile.

→ How do I get the Brussels sprouts crispy?

Place the halved sprouts cut-side down in the hot oil and let them cook undisturbed for 4 minutes. This allows the cut edges to caramelize and develop a golden-brown crust before stirring.

→ Is this dish gluten-free?

Yes, when prepared with gluten-free chicken broth or water, this skillet is naturally gluten-free. Always verify your broth and seasonings are certified gluten-free if you have celiac disease or severe sensitivity.

→ Can I make this ahead for meal prep?

This dish stores well in airtight containers for up to 3 days. Reheat gently in a skillet over medium heat or in the microwave. The sprouts may lose some crispness but will remain flavorful and tender.

→ What can I add for extra flavor?

Try a drizzle of balsamic glaze or sriracha before serving for tangy or spicy notes. Toasted pine nuts or chopped pecans add satisfying crunch, while crumbled bacon enhances the smoky, savory profile.

→ How do I prevent the sprouts from being bitter?

Trimming the tough ends and halving the sprouts helps reduce bitterness. Cooking them cut-side down creates caramelization, which balances their natural flavor. The lemon juice and Parmesan also help round out any bitterness.