Brussels Sprouts Ground Turkey Skillet

The sound of Brussels sprouts hitting a hot skillet is oddly satisfying, like popcorn that refuses to pop. I stumbled into this recipe on a weeknight when I had both turkey and sprouts staring at me from the fridge, each with only a few days left. What started as a pantry clean-out turned into something I now make on purpose. The crispy edges, the way the paprika clings to the turkey, the brightness from that squeeze of lemon at the end—it all just works. Some happy accidents are worth repeating.

I made this for my sister once when she claimed she hated Brussels sprouts. She scraped her plate clean and asked for the recipe before she left. Turns out, she just hated boiled sprouts from childhood dinners. When theyre seared cut-side down until theyre almost burnt at the edges, they become something else entirely. The turkey adds heartiness without overpowering the vegetables, and the garlic makes the whole kitchen smell like comfort. She still texts me photos every time she makes it.

Ingredients

• Ground turkey (1 pound): Lean turkey keeps this light but still satisfying, and it takes on seasoning beautifully without competing with the sprouts.
• Brussels sprouts (1 pound, halved): Halving them exposes more surface area for browning, which is where all the flavor lives.
• Yellow onion (1 small, diced): Adds sweetness and body to the base, melting into the background in the best way.
• Garlic (3 cloves, minced): Wait until the onions are soft to add this so it doesnt burn and turn bitter.
• Olive oil (2 tablespoons, divided): One tablespoon for the turkey, one for the vegetables—dont skip the division or things get greasy.
• Chicken broth or water (1/4 cup): Just enough to steam the sprouts tender without making the skillet soupy.
• Lemon juice (1 tablespoon, fresh): This brightens everything at the end and cuts through the richness like magic.
• Kosher salt, black pepper, paprika, red pepper flakes: Simple seasonings that let the ingredients shine without masking them.
• Parmesan cheese and parsley (optional): A little salty, nutty finish and a pop of green make it feel complete.

Instructions

Prep your ingredients:

Rinse and halve the Brussels sprouts, trim the tough ends, and dice the onion while you mince the garlic. Getting everything ready before you start cooking makes the whole process feel calm instead of chaotic.

Heat the skillet:

Set a large skillet over medium-high heat and add 1 tablespoon of olive oil, letting it shimmer before anything else goes in. A hot pan is the secret to browning instead of steaming.

Cook the turkey:

Add the ground turkey, breaking it apart with your spatula, then season with salt, pepper, paprika, and red pepper flakes if you like heat. Cook until no longer pink, about 5 to 6 minutes, then transfer to a plate.

Wipe the skillet:

Use a paper towel to remove excess liquid but leave those browned bits—they add flavor. Add the remaining tablespoon of olive oil and reduce the heat to medium.

Sauté the onion:

Toss in the diced onion and let it soften and turn translucent, about 3 minutes. Stir occasionally so it cooks evenly without browning too fast.

Add the garlic:

Stir in the minced garlic and cook just until fragrant, about 30 seconds. Any longer and it starts to taste sharp instead of sweet.

Brown the Brussels sprouts:

Place the halved sprouts cut-side down in a single layer, season with the remaining salt and pepper, and let them sit undisturbed for 4 minutes. Resist the urge to move them—thats how you get that golden crust.

Steam the sprouts:

Stir everything together, add the broth or water, cover the skillet, and let it steam for 4 to 5 minutes until fork-tender. The liquid helps them cook through without drying out.

Combine and finish:

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

Finish with lemon and garnish:

Turn off the heat, stir in the lemon juice, and adjust seasoning to taste. Sprinkle with Parmesan and parsley if youre using them, then serve hot.

Save

This became my go-to when I needed to feel like I had my life together without actually spending an hour in the kitchen. Its the kind of meal that looks impressive when you serve it straight from the skillet, but secretly took less effort than ordering takeout. My friend once called it fancy comfort food, and I think thats exactly right. Its nourishing without being fussy, and it makes your kitchen smell like youve been cooking all day.

How to Get the Crispiest Brussels Sprouts

The trick is patience and a hot pan. Once you lay those sprouts cut-side down, walk away for the full 4 minutes. I used to peek and stir too early, and theyd end up pale and soft instead of golden and crispy. If you want even more crunch, pop the whole skillet under the broiler for a minute or two at the end. Just make sure your pan is oven-safe first, or youll learn that lesson the hard way like I almost did.

Swaps and Variations

Ground chicken or crumbled sausage work beautifully in place of turkey, especially if you want a richer flavor. I have also used ground beef when thats what I had on hand, and it turned into a heartier, more savory version. For a vegetarian take, swap the turkey for white beans or chickpeas and use vegetable broth. You can also toss in toasted pine nuts or chopped pecans at the end for extra texture and a nutty finish that feels a little more special.

Storing and Reheating

Leftovers keep well in an airtight container in the fridge for up to 3 days. I usually reheat them in a skillet over medium heat with a splash of broth to bring everything back to life. The microwave works too, but you lose some of that crispy texture. If you want to meal prep, cook everything except the lemon juice and Parmesan, then add those fresh when you reheat.

• Store in a shallow container so it cools quickly and evenly.
• Reheat gently to avoid drying out the turkey.
• A squeeze of fresh lemon before serving makes leftovers taste just-made.

Save

This skillet has saved more weeknights than I can count, and it never feels boring. Keep it in your rotation, and youll always have an answer when someone asks whats for dinner.

Recipe FAQs

→ Can I use frozen Brussels sprouts instead of fresh?

Frozen Brussels sprouts contain more moisture and won't achieve the same caramelized edges as fresh. If using frozen, thaw and pat them thoroughly dry before cooking, and expect a slightly softer texture rather than crisp edges.

→ What other ground meats work well in this skillet?

Ground chicken creates a similar mild base, while Italian sausage adds bold fennel and herb notes. Ground turkey breast is leaner but may require additional oil to prevent drying during cooking.

→ How do I get the Brussels sprouts properly caramelized?

Place sprouts cut-side down in the hot oil and let them cook undisturbed for the full 4 minutes. Resist the urge to stir early—this direct contact creates the golden, crispy edges that make this dish so satisfying.

→ Can I make this ahead for meal prep?

This dish stores beautifully for up to 3 days in the refrigerator. The flavors actually meld and improve overnight. Reheat gently in a skillet over medium heat, adding a splash of water or broth to refresh the vegetables.

→ What sides pair well with this skillet?

Serve over cooked rice, quinoa, or cauliflower rice to stretch the meal. Roasted potatoes, crusty bread, or a simple green salad with vinaigrette also complement the hearty flavors nicely.