Brussels Sprouts & Ground Turkey Skillet

The sound of Brussels sprouts hitting a hot skillet is one of those kitchen sounds that instantly makes me hungry. I used to skip right past them at the grocery store until a neighbor convinced me they were nothing like the mushy boiled ones I remembered from childhood. She was right, the trick is high heat and a good sear. Now this skillet is my weeknight rescue when I need something fast, filling, and actually exciting to eat.

I made this for a friend who swore she hated Brussels sprouts, and she went back for seconds without saying a word. Sometimes the best compliment is watching someone eat in silence and then quietly ask if theres more. The lemon juice at the end is what won her over, I think. It cuts through the richness and wakes everything up just when you need it.

Ingredients

• Ground turkey (1 pound): Lean turkey keeps this light but still satisfying, and it soaks up all the paprika and garlic without fighting for attention.
• Brussels sprouts (1 pound, halved): Halving them exposes more surface area for browning, which is where all the sweet, nutty flavor hides.
• Yellow onion (1 small, diced): Adds a gentle sweetness that balances the slight bitterness of the sprouts and deepens the overall flavor.
• Garlic (3 cloves, minced): Fresh garlic is non-negotiable here, it blooms in the oil and fills your kitchen with that irresistible aroma.
• Olive oil (2 tablespoons, divided): Used in two stages to build layers of flavor and prevent sticking without making things greasy.
• Chicken broth or water (¼ cup): Just enough liquid to steam the sprouts tender without turning them mushy.
• Lemon juice (1 tablespoon): Freshly squeezed is best, it brightens everything and ties the whole dish together at the end.
• Kosher salt (½ teaspoon plus more): Seasons in stages so every element tastes intentional, not flat.
• Black pepper (¼ teaspoon plus more): Adds gentle heat and depth without overpowering the other flavors.
• Paprika (½ teaspoon): Brings a subtle smokiness and warm color to the turkey.
• Red pepper flakes (¼ teaspoon, optional): A little kick if you like things lively, but totally fine to skip.
• Parmesan cheese (2 tablespoons, optional): Adds a salty, nutty finish that clings to the crispy edges.
• Fresh parsley (chopped, optional): A pop of green and freshness right before serving makes it look and taste even better.

Instructions

Prep your ingredients:

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 cooks evenly without burning.

Heat the skillet:

Set a large skillet over medium-high heat and add 1 tablespoon of olive oil, letting it shimmer and spread across the surface. You want the pan hot enough that the turkey sizzles when it hits.

Cook the turkey:

Add the ground turkey and break it apart with a spatula, seasoning it 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 longer pink and lightly browned in spots.

Set turkey aside:

Transfer the cooked turkey to a plate and set it aside. Wipe out any excess liquid from the skillet, but leave those flavorful browned bits stuck to the bottom.

Start the aromatics:

Add the remaining tablespoon of olive oil to the skillet and reduce the heat to medium. Toss in the diced onion and sauté for about 3 minutes, stirring occasionally, until it turns translucent and soft.

Add the garlic:

Stir in the minced garlic and cook for about 30 seconds, just until it smells amazing and starts to turn golden. Dont let it burn or it will taste bitter.

Sear the Brussels sprouts:

Place the halved Brussels sprouts cut-side down in the skillet in a single layer if possible, and season with the remaining salt and pepper. Let them cook undisturbed for 4 minutes so they develop a deep golden-brown crust on the cut side.

Steam the sprouts:

Stir the Brussels sprouts to mix them 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 have a little bite.

Combine and heat through:

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

Finish with lemon:

Turn off the heat and stir in the fresh lemon juice, tasting and adjusting the salt and pepper as needed. Sprinkle with Parmesan cheese and chopped parsley if youre using them.

Serve hot:

Serve directly from the skillet for a rustic presentation, or transfer to a serving dish if you prefer. Either way, its best enjoyed while still warm and aromatic.

Save

One night I was too tired to think and just dumped everything into the skillet without much care. It still turned out delicious, which is when I realized this recipe is forgiving enough for autopilot cooking but tasty enough to feel like you tried. Thats the kind of dinner that earns a permanent spot in the rotation.

Storing and Reheating Leftovers

Leftovers keep well in an airtight container in the fridge for up to three days, though the Brussels sprouts will lose some of their crispness. Reheat in a skillet over medium heat with a splash of broth or water to bring back moisture, or microwave in short bursts if youre in a hurry. I actually like the leftovers cold over greens for a quick lunch the next day.

Swaps and Variations

Ground chicken or even crumbled Italian sausage works beautifully if you want a flavor twist. For a vegetarian version, swap the turkey for white beans or chickpeas and use vegetable broth. A handful of toasted pine nuts or chopped pecans stirred in at the end adds a nice crunch and nutty richness that makes it feel a little more special.

Serving Suggestions

This skillet is hearty enough to stand on its own, but it also pairs well with a scoop of quinoa, cauliflower rice, or a crusty piece of bread to soak up any juices. A simple side salad with a tangy vinaigrette balances the richness nicely. If youre feeding a crowd, double the recipe and use your largest skillet or split it between two pans.

• Drizzle with sriracha or balsamic glaze right before serving for an extra layer of flavor.
• For even crispier Brussels sprouts, pop the oven-safe skillet under the broiler for a minute or two at the end.
• Leftovers make an excellent filling for grain bowls or wraps the next day.

Save

This is the kind of dinner that feels like a small victory on a busy weeknight. Its quick, its nourishing, and it actually tastes like you care.

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 excess moisture in the skillet.

→ What other ground meats work well in this dish?

Ground chicken, lean ground beef, or Italian sausage make excellent substitutes. Each brings a slightly different flavor profile—sausage adds more spice, while chicken keeps it light and mild.

→ How do I know when Brussels sprouts are properly cooked?

Fork-tender sprouts should pierce easily with no resistance. The cut sides should be golden brown, and the leaves should have started to crisp at the edges. They should taste sweet and nutty, not bitter.

→ Can I make this ahead for meal prep?

Absolutely. Cook the full dish and let cool completely before storing in airtight containers. It keeps well in the refrigerator for up to 3 days. Reheat in a skillet over medium heat or microwave until steaming hot.

→ What sides pair well with this skillet?

Roasted potatoes, crusty bread, or quinoa round out the meal nicely. Since it already includes protein and vegetables, a simple side salad or steamed rice also works perfectly for a more filling dinner.

→ How can I add more vegetables to this dish?

Bell peppers, zucchini, or diced sweet potato can be added along with the onions. Spinach or kale stirred in during the last minute of cooking adds extra nutrients without changing the cooking time.