Brussels Sprouts & Ground Turkey Skillet

The sizzle of turkey hitting hot oil on a Tuesday evening pulled me out of my usual dinner rut. I had grabbed Brussels sprouts on impulse at the farmers market, thinking I'd roast them, but the skillet was already out and I was too hungry to wait for the oven. What happened next became my favorite weeknight shortcut: crispy-edged sprouts, browned turkey, and a lemony finish that made me forget I was technically eating healthy.

I first made this for my sister, who claimed she hated Brussels sprouts. She stood in my kitchen, arms crossed, ready to judge. Then she watched the cut sides turn golden in the skillet and smelled the garlic bloom. By the time I stirred in the lemon juice, she had already grabbed a fork. She finished two servings and texted me the next day asking for the recipe.

Ingredients

• Ground turkey (1 pound): Lean turkey works best here; it browns beautifully without leaving too much grease, and the mild flavor lets the garlic and paprika shine.
• Brussels sprouts (1 pound, halved): Halving them creates flat surfaces that caramelize against the skillet; trim the ends but don't remove too many outer leaves or you lose texture.
• Yellow onion (1 small, diced): Adds sweetness and depth; I dice mine small so it melds into the background rather than stealing the show.
• Garlic (3 cloves, minced): Fresh garlic is non-negotiable; those 30 seconds of fragrance are what make the kitchen smell like home.
• Olive oil (2 tablespoons, divided): Use one tablespoon for the turkey and save the other for the vegetables; this keeps the flavors distinct before they marry at the end.
• Chicken broth or water (1/4 cup): Just enough liquid to steam the sprouts tender without turning the skillet into soup; low-sodium broth keeps you in control of the salt.
• Lemon juice (1 tablespoon, fresh): Bottled juice tastes flat; a real lemon adds a brightness that cuts through the richness and wakes up your palate.
• Paprika (1/2 teaspoon): Gives the turkey a warm, slightly smoky undertone without adding heat; smoked paprika works too if you want more depth.
• Red pepper flakes (1/4 teaspoon, optional): I always add them for a gentle warmth, but my kids prefer it without, so I let them decide.
• Parmesan cheese (2 tablespoons, grated): A salty, nutty finish that clings to the sprouts; skip it for dairy-free or let it melt into the skillet for extra richness.
• Fresh parsley (chopped): More than a garnish; it adds a fresh, herbal note that makes the dish feel complete.

Instructions

Prep your vegetables:

Rinse the Brussels sprouts under cold water, trim the tough ends, and slice them in half through the stem. Dice the onion into small pieces and mince the garlic so it releases quickly into the oil.

Heat the skillet:

Set a large skillet over medium-high heat and add 1 tablespoon of olive oil. Let it shimmer and ripple before adding the turkey; this ensures a good sear instead of steaming.

Brown the turkey:

Add the ground turkey and break it apart with your spatula, seasoning it with 1/4 teaspoon salt, 1/8 teaspoon black pepper, paprika, and red pepper flakes if using. Cook for 5 to 6 minutes until no longer pink, stirring occasionally to get some browned bits.

Remove and set aside:

Transfer the cooked turkey to a plate and wipe out any excess liquid from the skillet, but leave those flavorful browned bits stuck to the bottom. They'll add depth to the vegetables.

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 for about 30 seconds, just until you can smell it blooming. Don't let it brown or it turns bitter.

Sear 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: golden, crispy edges that taste almost nutty.

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 but still have a little bite.

Combine and heat through:

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

Finish with brightness:

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

Serve hot:

You can serve this straight from the skillet for a rustic feel, or transfer it to a serving dish if you're feeling fancy. Either way, it's best enjoyed immediately while the edges are still crisp.

Save

This skillet became my go-to on nights when I wanted something nourishing without the fuss. My husband started requesting it after long workdays, and I loved that I could have it on the table in half an hour. It's the kind of meal that feels like self-care, not a chore, and tastes good enough that no one realizes it's actually good for them.

Swaps and Variations

Ground chicken or crumbled Italian sausage can replace the turkey if you want a different flavor angle. For a vegetarian version, swap the turkey for white beans or chickpeas and use vegetable broth. I've also tossed in toasted pine nuts at the end for crunch, and a drizzle of balsamic glaze turns it into something you'd serve to company. If you like heat, a few dashes of sriracha before serving adds a spicy kick that plays nicely with the lemon.

Storage and Reheating

Leftovers keep in an airtight container in the refrigerator for up to three days. The Brussels sprouts lose a bit of their crispness, but the flavors deepen overnight, which is its own reward. Reheat gently in a skillet over medium heat with a splash of broth to keep things from drying out. I've even eaten this cold, straight from the fridge, and it still tastes good, though I won't admit that to anyone but you.

Serving Suggestions

This skillet stands on its own as a complete meal, but you can stretch it further by spooning it over cauliflower rice or quinoa. A side of crusty bread for soaking up any pan juices is never a bad idea. If you want to make it feel more like a dinner party dish, serve it with a simple arugula salad dressed in olive oil and lemon.

• For extra crispness, slide the skillet under the broiler for a minute or two at the end, just watch it closely so nothing burns.
• If you don't have fresh parsley, basil or cilantro work surprisingly well as a finishing herb.
• Always taste before serving and adjust the salt, pepper, or lemon juice to your preference; every palate is different.

Save

This recipe proves that weeknight dinners don't have to be complicated to be crave-worthy. Keep it simple, let the skillet do the work, and enjoy the kind of meal that makes you feel good long after the last bite.

Questions & Answers

→ Can I use frozen Brussels sprouts instead of fresh?

Fresh Brussels sprouts work best for achieving crisp edges, but frozen can be used in a pinch. Thaw and pat them completely dry before cooking to prevent steaming. Note that frozen sprouts may not achieve the same golden char and tend to release more water during cooking.

→ What other ground meats can I substitute?

Ground chicken, lean ground beef, or Italian sausage all work beautifully in this skillet. Chicken will have a milder flavor, beef adds richness, and sausage brings extra seasoning. Adjust cooking times slightly as different meats may render more or less fat.

→ How do I get the Brussels sprouts crispy without burning?

The key is placing sprouts cut-side down in hot oil and letting them cook undisturbed for 4 minutes. This creates a golden-brown crust. Don't overcrowd the pan, and keep heat at medium to prevent burning before they're tender throughout. The steaming step afterward ensures they cook completely.

→ Can I make this dish ahead of time?

This skillet tastes best fresh, but you can prep components in advance. Trim and halve sprouts, dice onion, and mince garlic up to a day ahead. Cook everything just before serving, as the texture of Brussels sprouts diminishes when reheated. Leftovers keep refrigerated for up to 3 days.

→ What sides pair well with this skillet?

Since this is a complete protein and vegetable dish, it stands well alone. For a lighter meal, serve with a simple green salad dressed with vinaigrette. If you want more substance, roasted potatoes, quinoa, or crusty bread to soak up the juices make excellent additions.

→ Is this skillet suitable for meal prep?

Absolutely! Portion cooled leftovers into airtight containers for up to 3 days. The flavors meld beautifully overnight. Reheat gently in a skillet over medium heat or in the microwave, adding a splash of water or broth to refresh the sprouts if needed. Avoid reheating multiple times as texture may suffer.