Brussels Sprouts Ground Turkey Skillet

My weeknight cooking changed the evening I pulled together this skillet without a plan, just turkey defrosting and a bag of Brussels sprouts I'd been meaning to use. The way those cut sides caramelized against the hot pan, releasing a sweet, nutty aroma, made me stop mid-stir and realize I'd stumbled onto something worth repeating. It wasn't fancy, but the sizzle and the garlic hitting the oil felt like real cooking, not just reheating leftovers. Now it's my go-to when I want something nourishing without a sink full of dishes. One pan, honest flavors, and dinner in half an hour.

I made this for my sister when she came over tired from work, skeptical that Brussels sprouts could be the star of dinner. She watched me sear them cut-side down without moving them, and when I flipped them to reveal those caramelized surfaces, she leaned in closer. By the time I stirred the turkey back in and hit everything with lemon, she was already reaching for a fork. She texted me the next day asking for the steps, which is how I know it passed the test.

Ingredients

• Ground turkey (1 pound): Lean turkey keeps the dish light but still hearty, and it picks up the paprika and garlic beautifully without overpowering the vegetables.
• Brussels sprouts (1 pound, halved): Halving them exposes flat surfaces that caramelize against the pan, turning bitter skeptics into believers with that sweet, nutty char.
• Yellow onion (1 small, diced): Adds a mellow sweetness that softens in the oil and forms the aromatic base for everything else.
• Garlic (3 cloves, minced): Blooms in the hot oil for just 30 seconds, releasing that unmistakable fragrance that makes the kitchen smell like home.
• Olive oil (2 tablespoons, divided): Helps the turkey brown and the Brussels sprouts crisp, bringing richness without heaviness.
• Chicken broth or water (¼ cup): Creates steam to tenderize the sprouts quickly, then evaporates to concentrate the flavors.
• Lemon juice (1 tablespoon, fresh): Brightens the entire skillet at the end, cutting through the richness and making every bite feel lighter.
• Kosher salt and black pepper: Seasons in layers, building depth as the turkey and vegetables cook separately, then together.
• Paprika (½ teaspoon): Adds a gentle warmth and a hint of smokiness that complements the turkey without overwhelming it.
• Red pepper flakes (¼ teaspoon, optional): A small kick of heat that lingers just enough to keep things interesting.
• Parmesan cheese (2 tablespoons, grated): Melts slightly into the hot skillet, adding a salty, umami finish that clings to the turkey and sprouts.
• Fresh parsley (chopped): A bright green garnish that adds a fresh, herbal note and makes the whole dish look more inviting.

Instructions

Prep your vegetables:

Rinse the Brussels sprouts under cool water, trim the tough stem ends, and slice each one in half lengthwise so they have a flat side to sear. Dice the onion into small, even pieces and mince the garlic finely so it disperses evenly when it hits the heat.

Heat the skillet and start the turkey:

Set a large skillet over medium-high heat and add 1 tablespoon of olive oil, letting it shimmer and almost smoke before adding the ground turkey. Break it apart with your spatula, season with ¼ teaspoon salt, ⅛ teaspoon black pepper, paprika, and red pepper flakes if using, then cook until no longer pink, about 5 to 6 minutes.

Set turkey aside and prep the pan:

Transfer the cooked turkey to a plate and set it aside, then wipe out any excess liquid from the skillet but leave the browned bits stuck to the bottom. Those bits are flavor, and they'll deglaze later when you add the broth.

Cook the aromatics:

Add the remaining tablespoon of olive oil to the skillet and reduce the heat to medium, then add the diced onion and sauté until it turns translucent and soft, about 3 minutes. Stir in the minced garlic and cook just until fragrant, about 30 seconds, being careful not to let it burn.

Sear the Brussels sprouts:

Place the halved Brussels sprouts cut-side down in a single layer, season with the remaining salt and pepper, and resist the urge to move them for 4 full minutes. This undisturbed time is what creates those golden, caramelized edges that make all the difference.

Steam until tender:

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. The sprouts should be fork-tender but still have a little bite, not mushy.

Combine and finish:

Remove the lid, return the cooked turkey to the skillet, and stir everything together, cooking for another 2 minutes until heated through and most of the liquid has evaporated. Turn off the heat, stir in the fresh lemon juice, and taste to adjust the seasoning with more salt or pepper if needed.

Garnish and serve:

Sprinkle the grated Parmesan cheese and chopped parsley over the top while everything is still hot, letting the cheese melt slightly into the skillet. Serve directly from the pan or transfer to a serving dish.

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The first time I made this, I served it straight from the skillet in the middle of the table, and everyone just dug in with forks like we were sharing a secret. There was something about the informality, the way the Parmesan was still melting into the steam, that made it feel more like a moment than a meal. It's become the dish I make when I want to feed people well without pretending to be fancy.

How to Get the Best Caramelization

The key to deeply browned Brussels sprouts is patience and a hot, dry skillet. After adding them cut-side down, leave them alone for the full 4 minutes without peeking or stirring, letting the natural sugars caramelize against the metal. If the pan is too cool or too crowded, they will steam instead of sear, so make sure your skillet is large enough and preheated properly. The reward for waiting is those crispy, golden edges that taste almost sweet and nutty, transforming the humble sprout into something crave-worthy.

Protein and Seasoning Swaps

Ground turkey is mild and lean, but you can easily swap in ground chicken, pork, or even crumbled Italian sausage for a bolder, fattier flavor. If you use sausage, reduce or skip the added paprika and red pepper flakes, as the sausage will bring its own spice blend. For a vegetarian version, try crumbled firm tofu or white beans, adding a little smoked paprika or nutritional yeast to replace the savory depth the meat provides. Season each protein as it cooks, tasting and adjusting before you combine everything at the end.

Storage and Reheating Tips

Leftovers keep well in an airtight container in the refrigerator for up to 3 days, though the Brussels sprouts will soften slightly as they sit. Reheat gently in a skillet over medium heat with a splash of broth or water to revive the moisture, or microwave in 30-second intervals, stirring between each to heat evenly. If you want to recrisp the sprouts, spread the leftovers on a baking sheet and broil for 2 to 3 minutes, watching closely to avoid burning.

• Freeze individual portions in freezer-safe containers for up to 2 months, then thaw overnight in the fridge before reheating.
• Add a fresh squeeze of lemon juice after reheating to brighten the flavors that may have dulled in storage.
• Top with extra Parmesan or a handful of toasted nuts just before serving to add back some texture and richness.

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This skillet has earned its place in my regular rotation, not because it is complicated or impressive, but because it delivers comfort and nourishment without demanding much from me. Keep it simple, let the Brussels sprouts crisp, and trust that one pan can hold a really good dinner.

Recipe FAQs

→ Can I use ground chicken instead of turkey?

Yes, ground chicken works perfectly as a substitute for turkey in this skillet. You can also use ground sausage for extra flavor, though you may want to adjust the seasonings accordingly.

→ How do I get the Brussels sprouts crispy?

The key is placing the halved sprouts cut-side down in hot oil and cooking undisturbed for about 4 minutes. This allows them to develop golden-brown, caramelized edges before steaming.

→ Is this dish gluten-free?

This skillet is naturally gluten-free when prepared with water or gluten-free chicken broth. Always check your broth label to confirm it meets your dietary needs.

→ How long do leftovers last?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through.

→ What can I add for extra crunch?

Toasted pine nuts or chopped pecans make excellent additions for texture and nutty flavor. Sprinkle them on just before serving to maintain their crunch.

→ Can I make this spicy?

Absolutely. Increase the red pepper flakes to your desired heat level, or finish with a drizzle of sriracha before serving for an extra kick.