Save My neighbor knocked on my door one Tuesday evening holding a bag of Brussels sprouts from her garden, convinced I could do something with them besides roast. I had ground turkey thawing and not much of a plan, so I tossed everything into a skillet with garlic and a splash of broth. The crispy edges on those sprouts, the way the turkey soaked up the paprika, it all came together in under half an hour. That spontaneous dinner became my go-to whenever I need something fast, filling, and actually exciting to eat.
I made this for my brother when he was training for a half-marathon and tired of chicken and rice. He scraped the skillet clean, then asked if I could teach him how to make it himself. Watching him text me photos of his own version every week after that reminded me how a simple dish can become someones new habit. It is satisfying to know something this straightforward can feel like a win every single time.
Ingredients
- Ground turkey (1 pound): Lean turkey stays moist when you don't overcook it, and it picks up the paprika and garlic beautifully without competing for attention.
- Brussels sprouts (1 pound, halved): Halving them exposes the flat surfaces that caramelize against the hot skillet, turning them sweet and nutty instead of bitter.
- Yellow onion (1 small, diced): Diced onion adds a mild sweetness and helps build a flavorful base that the turkey and sprouts nestle into.
- Garlic (3 cloves, minced): Fresh garlic blooms in the oil for just 30 seconds, releasing its aroma without burning or turning acrid.
- Olive oil (2 tablespoons, divided): Dividing the oil between the turkey and vegetables ensures each component gets a proper sear and doesn't steam in its own moisture.
- Chicken broth or water (¼ cup): A small splash creates steam to tenderize the sprouts while leaving behind just enough fond to coat everything at the end.
- Lemon juice (1 tablespoon): Freshly squeezed lemon juice cuts through the richness and brings all the flavors into focus right before serving.
- Kosher salt and black pepper: Season in layers, first the turkey, then the sprouts, so every bite tastes balanced instead of flat.
- Paprika (½ teaspoon): Paprika adds a warm, slightly smoky note that makes the turkey taste more complex without any extra effort.
- Red pepper flakes (¼ teaspoon, optional): A pinch of heat gives the dish a gentle kick, but you can skip it entirely if you prefer things mild.
- Parmesan cheese and parsley (optional garnishes): Parmesan adds a salty, umami finish, and parsley brings a pop of color and freshness to the final plate.
Instructions
- Prep your ingredients:
- Rinse the Brussels sprouts under cold water, trim the tough ends, and slice each one in half from top to bottom. Dice the onion into small, even pieces and mince the garlic so it distributes evenly when it hits the heat.
- Heat the skillet:
- Set a large skillet over medium-high heat and add 1 tablespoon of olive oil, letting it shimmer and move freely across the pan. This ensures the turkey will sear instead of steam.
- Cook the turkey:
- Add the ground turkey, breaking it apart with a spatula into crumbles, and season with ¼ teaspoon salt, ⅛ teaspoon black pepper, paprika, and red pepper flakes if using. Cook for 5 to 6 minutes, stirring occasionally, until no pink remains and the edges begin to brown.
- Set turkey aside:
- Transfer the cooked turkey to a clean plate and set it aside. Wipe out any excess liquid from the skillet, but leave the browned bits stuck to the bottom, they add flavor.
- Start the vegetables:
- Add the remaining 1 tablespoon of olive oil to the skillet and reduce the heat to medium. Toss in the diced onion and sauté for about 3 minutes until it turns translucent and softens.
- Add the garlic:
- Stir in the minced garlic and cook for just 30 seconds, stirring constantly so it becomes fragrant without burning. The smell will fill your kitchen almost instantly.
- Sear the Brussels sprouts:
- Place the halved Brussels sprouts cut-side down in a single layer across the skillet, seasoning them with the remaining salt and pepper. Let them sit undisturbed for 4 minutes so the flat sides turn golden brown and caramelized.
- Steam the sprouts:
- Stir the Brussels sprouts with the onions and garlic, then pour in the chicken broth or water. Cover the skillet with a lid and let everything steam for 4 to 5 minutes until the sprouts are fork-tender but still hold their shape.
- Combine and finish:
- Remove the lid and return the cooked turkey to the skillet, stirring everything together. Cook for another 2 minutes, letting the liquid evaporate and the flavors meld.
- Add brightness:
- Turn off the heat and stir in the fresh lemon juice, tasting and adjusting the seasoning with more salt or pepper if needed. The lemon should brighten every bite without making it sour.
- Garnish and serve:
- Sprinkle the skillet with grated Parmesan cheese and chopped parsley if desired, then serve hot straight from the pan or transfer to a serving dish. The dish tastes best when its still steaming.
Save The first time I brought this to a potluck, someone asked if it was from a meal kit because it looked so put together. I laughed and told them it was just what happens when you let vegetables get crispy and don't overthink the seasoning. It felt good to share something homemade that didn't require a long story or a complicated technique, just a hot skillet and a little patience.
How to Store and Reheat
Store leftovers in an airtight container in the refrigerator for up to 3 days, keeping the turkey and sprouts together so the flavors continue to blend. Reheat in a skillet over medium heat with a splash of water or broth to loosen everything up, stirring occasionally until warmed through. The microwave works in a pinch, but the skillet brings back some of that crispy texture. I usually squeeze a little extra lemon juice over the reheated portion to freshen it up.
Swaps and Variations
Ground chicken or Italian sausage can replace the turkey if you want a different flavor, just adjust the seasoning since sausage often brings its own spices. For a vegetarian version, swap the turkey for crumbled tempeh or white beans and use vegetable broth instead of chicken. If you're avoiding dairy, skip the Parmesan or use a dairy-free alternative, the dish still tastes complete without it. A handful of toasted pine nuts or chopped pecans stirred in at the end adds a welcome crunch and a hint of richness.
Serving Suggestions
This skillet stands alone as a complete meal, but it also pairs well with a simple side of quinoa, brown rice, or crusty bread to soak up any remaining pan juices. A crisp green salad with a light vinaigrette balances the richness and adds extra vegetables to the plate. For a heartier spread, serve it alongside roasted sweet potatoes or a warm grain bowl.
- Drizzle with sriracha or balsamic glaze for an extra layer of flavor.
- Top with a fried egg for a breakfast-for-dinner twist.
- Serve with a wedge of lemon on the side so everyone can add more brightness to taste.
Save This recipe taught me that weeknight dinners don't have to be boring or complicated to feel satisfying. Keep it simple, let the ingredients speak, and you'll have something worth making again and again.
Questions & Answers
- → How do I get crispy Brussels sprouts?
Place halved sprouts cut-side down in hot oil and let them cook undisturbed for 4 minutes until golden brown. This direct contact creates caramelization and crisp edges. Avoid stirring too frequently during this initial searing phase.
- → Can I use frozen Brussels sprouts?
Fresh sprouts work best for achieving crispy edges. If using frozen, thaw completely and pat dry thoroughly before cooking. Note that frozen sprouts may release more moisture and won't caramelize as effectively as fresh.
- → What can I substitute for ground turkey?
Ground chicken works similarly and maintains the lean profile. For more richness, try ground sausage or pork. Beef also works but will have a stronger flavor. Plant-based ground meat alternatives work well for vegetarian versions.
- → How do I know when the sprouts are tender?
After steaming covered for 4-5 minutes, pierce a sprout with a fork. It should slide through easily with no resistance. The sprouts should be tender but still hold their shape, not mushy or falling apart.
- → Can I make this ahead?
The dish reheats beautifully and tastes even better as flavors meld. Store in airtight containers for up to 3 days. Reheat in a skillet over medium heat, adding a splash of broth if needed to refresh. The sprouts will soften slightly but remain delicious.
- → How can I add more vegetables?
Diced bell peppers, zucchini, or cherry tomatoes can be added during the onion step. Spinach or kale works well stirred in at the end to wilt. Just ensure the skillet is large enough to maintain proper cooking temperature.