Save to Pinterest My weeknight cooking got a whole lot simpler the evening I tossed Brussels sprouts into a hot skillet alongside ground turkey and heard that satisfying crackle. I wasn't aiming for anything fancy, just something fast and nourishing after a long day. The smell of garlic hitting the oil pulled my neighbor to the window, and by the time I squeezed lemon over the pan, I knew this was going into regular rotation. One skillet, minimal cleanup, maximum flavor. That's the kind of dinner that saves you when the week gets away from you.
I made this for a friend who swore she hated Brussels sprouts, and I watched her go back for seconds without a word. She finally admitted it was the crispy browning that won her over, plus the way the lemon cut through the richness. Now she texts me every few weeks asking for the recipe again, even though I've sent it twice. Some dishes just have that effect, turning skeptics into believers one forkful at a time.
Ingredients
- Ground turkey (1 pound): Lean turkey keeps things light but still satisfying, and it soaks up the paprika and garlic beautifully without overwhelming the sprouts.
- Brussels sprouts (1 pound, halved): Halving them creates flat surfaces that brown and crisp in the skillet, transforming their flavor from bitter to sweet and nutty.
- Yellow onion (1 small, diced): Onion adds a gentle sweetness that balances the earthiness of the sprouts and builds a savory base for the whole dish.
- Garlic (3 cloves, minced): Fresh garlic blooms in the hot oil and perfumes the entire skillet, making everything smell like comfort.
- Olive oil (2 tablespoons, divided): A good olive oil helps the turkey brown and the sprouts crisp without sticking, plus it carries all those aromatic flavors.
- Low-sodium chicken broth (¼ cup): Just enough liquid to steam the sprouts tender without turning the skillet soupy, and it lifts all the browned bits from the pan.
- Lemon juice (1 tablespoon): A bright squeeze at the end wakes up every ingredient and cuts through the richness, making each bite feel fresh.
- Kosher salt and black pepper: Simple seasoning that lets the natural flavors shine, adjust to your taste as you go.
- Paprika (½ teaspoon): Adds a subtle warmth and a hint of color to the turkey without overpowering anything.
- Red pepper flakes (¼ teaspoon, optional): A little heat if you like a kick, or skip them entirely for a milder version.
- Parmesan cheese (2 tablespoons, grated): A finishing touch that adds a salty, nutty layer, but the dish is complete even without it.
- Fresh parsley (chopped): A sprinkle of green brightens the plate and adds a whisper of freshness.
Instructions
- Prep your ingredients:
- Rinse the Brussels sprouts, trim the tough ends, and slice them in half so they lay flat. Dice the onion and mince the garlic, then set everything within reach of the stove.
- Heat the skillet:
- Place a large skillet over medium-high heat and add 1 tablespoon of olive oil, letting it shimmer and spread across the surface.
- Cook the turkey:
- Add the ground turkey and break it apart with your spatula, seasoning with ¼ teaspoon salt, ⅛ teaspoon 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.
- Clear the pan:
- Wipe out any excess liquid from the skillet but leave those tasty browned bits stuck to the bottom.
- Start the aromatics:
- Add the remaining tablespoon of olive oil and reduce the heat to medium, then toss in the diced onion and sauté until it turns soft and translucent, about 3 minutes.
- Add the garlic:
- Stir in the minced garlic and let it cook just until fragrant, around 30 seconds, being careful not to let it burn.
- Brown the Brussels sprouts:
- Place the halved sprouts cut-side down in a single layer, season with the remaining salt and pepper, and resist the urge to stir for 4 minutes so they develop golden, caramelized edges.
- Steam them tender:
- Stir the sprouts with the onions and garlic, pour in the broth or water, cover the skillet, and let everything steam for 4 to 5 minutes until the sprouts are fork-tender.
- Bring it all together:
- Remove the lid, return the cooked turkey to the skillet, and stir to combine, cooking for another 2 minutes until heated through and most of the liquid has evaporated.
- Finish with brightness:
- Turn off the heat, stir in the lemon juice, and taste to adjust the seasoning. Sprinkle with Parmesan and parsley if you like, then serve hot straight from the pan.
Save to Pinterest The first time I packed leftovers of this for lunch the next day, I reheated it in a skillet instead of the microwave and it tasted even better. The sprouts crisped up again, the turkey stayed tender, and I realized this dish has a rare second-life magic. It's become my go-to when I want something that works just as well reheated as it does fresh, which is a small miracle in weeknight cooking.
Swaps and Variations
Ground chicken or crumbled Italian sausage work beautifully in place of turkey, each bringing their own personality to the skillet. If you want extra crunch, toss in toasted pine nuts or chopped pecans just before serving. A drizzle of balsamic glaze or a dash of sriracha can completely shift the flavor profile, so don't be afraid to experiment. I've even stirred in a handful of dried cranberries once and it turned the dish holiday-worthy.
Storage and Reheating
Leftovers keep in an airtight container in the fridge for up to three days, and they actually hold up better than most skillet dinners. Reheat gently in a skillet over medium heat with a splash of broth to revive the moisture, or microwave if you're in a rush. The sprouts lose a little of their crispness in the fridge, but a quick pan reheat brings them back to life.
Serving Suggestions
This skillet stands beautifully on its own, but I sometimes spoon it over cauliflower rice or a simple bed of quinoa when I want to stretch it further. A side of crusty bread for soaking up any pan juices never hurts, or keep it light with a crisp green salad dressed in lemon vinaigrette. If you're feeling indulgent, a fried egg on top turns it into a next-level brunch.
- Serve it straight from the skillet for a rustic, no-fuss presentation.
- Pair with roasted sweet potatoes if you want extra heartiness.
- A sprinkle of everything bagel seasoning adds an unexpected twist.
Save to Pinterest This is the kind of dinner that feels like a quiet victory, nourishing and uncomplicated. Keep it in your back pocket for those nights when you want something real without the fuss.
Recipe Questions
- → Can I use ground chicken instead of turkey?
Yes, ground chicken works perfectly as a substitute for turkey with similar cooking time and flavor profile.
- → How do I get the Brussels sprouts crispy?
Place halved sprouts cut-side down in hot oil and cook undisturbed for 4 minutes until golden brown before stirring.
- → Is this dish gluten-free?
Yes, when using gluten-free broth or water instead of regular chicken broth, this meal is naturally gluten-free.
- → How long do leftovers keep?
Store leftovers in an airtight container in the refrigerator for up to 3 days for best quality.
- → Can I add extra vegetables?
Yes, bell peppers, zucchini or mushrooms can be added during the sauté stage for more variety and nutrients.