Brussels Sprouts & Ground Turkey Skillet

I was standing in my kitchen on a weeknight, staring at a pound of ground turkey and a bag of Brussels sprouts, wondering how to turn them into something my family would actually eat. My daughter had declared Brussels sprouts boring the week before, so I cranked the heat higher than usual, let them sit undisturbed in the pan, and watched their cut sides turn golden and crispy. The smell of caramelized edges mixed with garlic changed everything. Now this skillet is in our weekly rotation, and she asks for seconds.

The first time I made this for friends, I almost apologized in advance because skillet dinners can look so plain. But when I brought it to the table still sizzling, everyone went quiet and just started eating. One friend scraped the pan for the last bits of crispy sprouts and turkey stuck to the bottom. That taught me not to underestimate simple food done right.

Ingredients

• Ground turkey (1 pound): Lean turkey keeps this lighter than beef but still satisfying, and it takes on the paprika and garlic beautifully without fighting for attention.
• Brussels sprouts (1 pound): Halving them and placing them cut-side down is the secret to getting those crispy, caramelized edges that make people forget they ever hated Brussels sprouts.
• Yellow onion (1 small): Diced onion adds sweetness and body to the base, softening into the background while supporting all the other flavors.
• Garlic (3 cloves): Minced garlic goes in after the onion so it gets fragrant without burning, and it perfumes the whole skillet.
• Olive oil (2 tablespoons): Divided between the turkey and the vegetables, it helps everything brown properly and keeps the pan from sticking.
• Chicken broth (¼ cup): Just enough liquid to steam the sprouts tender without turning the skillet into a soup.
• Lemon juice (1 tablespoon): Freshly squeezed lemon juice at the end cuts through the richness and wakes up every bite.
• Kosher salt, black pepper, paprika, red pepper flakes: Simple seasonings that layer warmth and a gentle kick without overpowering the natural flavors.
• Parmesan and parsley (optional): A sprinkle of Parmesan adds salty umami, and parsley makes it look like you tried harder than you did.

Instructions

Prep your ingredients:

Rinse the Brussels sprouts, trim the tough ends, and slice them in half so they lie flat. Dice the onion and mince the garlic while the pan heats up.

Brown the turkey:

Heat a large skillet over medium-high and add 1 tablespoon olive oil. Add the ground turkey, break it apart with a spatula, season with salt, pepper, paprika, and red pepper flakes, then cook until no longer pink, about 5 to 6 minutes.

Set turkey aside:

Transfer the cooked turkey to a plate and wipe out excess liquid from the skillet, but leave those flavorful browned bits stuck to the bottom.

Sauté the onion:

Add the remaining tablespoon of olive oil, reduce heat to medium, then add diced onion and cook until it turns translucent, about 3 minutes.

Add the garlic:

Stir in minced garlic and let it cook just until fragrant, about 30 seconds. Dont let it burn or it will taste bitter.

Crisp the Brussels sprouts:

Place the halved Brussels sprouts cut-side down in the skillet, season with remaining salt and pepper, and let them sit undisturbed for 4 minutes until golden brown on the bottom.

Steam until tender:

Stir the Brussels sprouts with the onions and garlic, add the broth or water, cover the skillet, and steam for 4 to 5 minutes until fork-tender.

Finish the dish:

Remove the lid, return the turkey to the skillet, stir everything together, and cook for 2 minutes until heated through and most of the liquid evaporates. Turn off the heat, stir in lemon juice, and adjust seasoning to taste.

Garnish and serve:

Sprinkle with Parmesan cheese and chopped parsley if you like, then serve hot directly from the skillet.

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One night I was running late and tossed this together in under half an hour, thinking it would just be fuel. My husband looked up after his first bite and said it tasted like I spent an hour on it. That moment reminded me that good cooking isnt always about time, its about knowing when to let ingredients do their thing without fussing over them.

Storing and Reheating

Leftovers keep in an airtight container in the fridge for up to 3 days, and they reheat surprisingly well in a skillet over medium heat with a splash of broth to loosen everything up. I dont recommend the microwave because the Brussels sprouts lose their texture and turn mushy. If you want to meal prep, cook the turkey and sprouts separately and combine them when youre ready to eat so the sprouts stay crisp.

Swaps and Variations

Ground chicken or crumbled Italian sausage work beautifully in place of turkey, and sausage adds extra seasoning so you can cut back on the paprika. For a vegetarian version, swap the turkey for white beans or chickpeas and use vegetable broth. If you want more richness, finish with a drizzle of balsamic glaze or a dollop of pesto instead of lemon juice.

Serving Suggestions

This skillet is hearty enough to stand alone, but it also pairs well with crusty bread for soaking up any pan juices or a side of roasted sweet potatoes if youre feeding someone with a bigger appetite. I like to serve it with a simple arugula salad dressed in olive oil and lemon to keep the meal light and green.

• Top with a fried egg for breakfast-for-dinner vibes and extra protein.
• Toss in toasted pine nuts or chopped pecans right before serving for crunch and a nutty flavor.
• Drizzle with sriracha or hot honey if you want a sweet and spicy kick.

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This skillet has become my answer to busy nights when I want something nourishing without the fuss. It reminds me that the best meals often come from a hot pan, good ingredients, and the patience to let things brown properly.

Frequently Asked Questions

→ Can I use a different protein instead of ground turkey?

Yes, you can substitute ground chicken, ground beef, or Italian sausage for a different flavor profile. Adjust cooking times as needed based on the protein you choose.

→ How do I make the Brussels sprouts extra crispy?

For maximum crispness, cook the Brussels sprouts cut-side down without stirring for the full 4 minutes. You can also finish the dish under the broiler for 1-2 minutes in an oven-safe skillet.

→ Can I prepare this dish ahead of time?

Yes, you can prep all ingredients in advance and store them separately. The finished dish keeps well in an airtight container in the refrigerator for up to 3 days and reheats beautifully.

→ Is this dish gluten-free?

Yes, if you use gluten-free chicken broth or water instead of regular broth. All other ingredients are naturally gluten-free, but always check labels to be certain.

→ What can I serve with this skillet?

This one-pan meal is complete on its own, but pairs wonderfully with cauliflower rice, quinoa, or crusty bread. A simple side salad also complements the dish nicely.

→ How can I add more vegetables to this dish?

You can easily add diced bell peppers, mushrooms, or cherry tomatoes. Add heartier vegetables like peppers with the onions, and quicker-cooking items like tomatoes near the end.