Brussels Sprouts Ground Turkey Skillet

The skillet was hot, the turkey already browning, when I realized I had forgotten to prep the Brussels sprouts. Instead of panicking, I trimmed and halved them right there at the counter while the meat sizzled behind me. That little scramble taught me something important: this dish is forgiving, adaptable, and quick enough that even a disorganized weeknight can turn into a proper meal. The crisp edges on those sprouts and the way the paprika clung to every bite made it worth the chaos.

I made this for my neighbor who swore she hated Brussels sprouts. She stood in my kitchen with her arms crossed, suspicious, until I handed her a fork. The crispy edges and the savory turkey won her over before she could protest. Now she asks me to make it every time she comes over, and I never let her forget the look on her face that first bite.

Ingredients

• Ground turkey (1 pound): Lean turkey keeps this light but still hearty, and it soaks up the paprika and garlic beautifully without overpowering the sprouts.
• Brussels sprouts (1 pound, halved): Halving them exposes the flat surface that gets golden and crisp in the pan, which is where all the flavor lives.
• Yellow onion (1 small, diced): Adds sweetness and a soft texture that balances the bite of the sprouts and the richness of the turkey.
• Garlic (3 cloves, minced): Fresh garlic turns fragrant fast and ties the whole skillet together with warmth and depth.
• Olive oil (2 tablespoons, divided): The first tablespoon browns the turkey, the second crisps the sprouts, both essential for building layers of flavor.
• Chicken broth or water (¼ cup): A splash of liquid steams the sprouts tender without making them soggy, and it lifts the browned bits from the pan.
• Lemon juice (1 tablespoon): Brightens everything at the end and cuts through the savory richness with a clean, fresh note.
• Kosher salt, black pepper, paprika, red pepper flakes: Simple seasonings that let the turkey and sprouts shine while adding warmth and a little kick if you want it.
• Parmesan cheese and parsley (optional): A final sprinkle adds a salty, herby finish that makes the dish feel complete and a little special.

Instructions

Prep your vegetables:

Rinse the Brussels sprouts under cold water, trim the tough ends, and slice them in half lengthwise. Dice the onion into small, even pieces and mince the garlic so it cooks quickly without burning.

Heat the skillet:

Set a large skillet over medium-high heat and add 1 tablespoon of olive oil, letting it shimmer and move easily across the pan.

Cook the turkey:

Add the ground turkey and break it apart with a spatula, seasoning with ¼ teaspoon salt, ⅛ teaspoon black pepper, paprika, and red pepper flakes if you like heat. Cook for 5 to 6 minutes until no longer pink, stirring occasionally.

Set turkey aside:

Transfer the cooked turkey to a plate and wipe out any excess liquid from the skillet, leaving behind the flavorful browned bits.

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 until it turns translucent and soft.

Add garlic:

Stir in the minced garlic and cook for 30 seconds, just until fragrant and golden.

Brown the Brussels sprouts:

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

Steam until tender:

Stir the sprouts with the onions and garlic, then add the chicken broth or water. Cover the skillet and let everything steam for 4 to 5 minutes until the sprouts are fork-tender.

Combine and finish:

Remove the lid, return the turkey to the skillet, and stir everything together. Cook for 2 minutes until heated through and most of the liquid has evaporated.

Brighten and garnish:

Turn off the heat, stir in the lemon juice, and taste to adjust seasoning. Sprinkle with Parmesan cheese and chopped parsley if desired, then serve hot.

Save

This skillet became my answer to the question What's for dinner when I had no plan and even less energy. It takes less than half an hour, uses one pan, and somehow tastes like I put in real effort. My kid started asking for the crispy Brussels sprouts by name, and that felt like a small victory in a house where vegetables usually get side-eye.

Swaps and Variations

Ground chicken or crumbled sausage can replace the turkey if you want a different flavor, and both work beautifully with the paprika and garlic. For a vegetarian version, swap the turkey for white beans or chickpeas and use vegetable broth instead of chicken. If you want extra richness, stir in a spoonful of cream cheese or a drizzle of heavy cream at the end.

Storage and Reheating

Leftovers keep in an airtight container in the fridge for up to three days, though the Brussels sprouts will lose some of their crispness. Reheat gently in a skillet over medium heat to bring back a little texture, or microwave in short bursts if you are in a hurry. This also works cold, straight from the fridge, tossed into a grain bowl or wrapped in a tortilla for lunch.

Finishing Touches

A drizzle of balsamic glaze or a squeeze of sriracha before serving adds a layer of sweetness or heat that makes the dish feel restaurant-quality. Toasted pine nuts or chopped pecans sprinkled on top bring crunch and a nutty richness that pairs perfectly with the savory turkey. If you have an oven-safe skillet, slide it under the broiler for a minute or two at the end to get extra crispy, caramelized edges on the sprouts.

• Serve over rice, quinoa, or cauliflower rice for a complete meal.
• Double the recipe and use two skillets if you are feeding a crowd or want extra leftovers.
• Keep a lemon on hand, that final squeeze is not optional.

Save

This skillet has become my weeknight anchor, the recipe I turn to when I need something fast, nourishing, and actually delicious. It reminds me that good food does not have to be complicated, just honest ingredients cooked with a little attention.

Recipe FAQs

→ Can I use frozen Brussels sprouts instead of fresh?

Frozen Brussels sprouts tend to become waterlogged and won't develop the desired crispy edges. Fresh sprouts are highly recommended for the best texture and flavor. If you must use frozen, thaw and pat them thoroughly dry before cooking, though the results will differ from the original dish.

→ What other ground meats work well in this skillet?

Ground chicken, lean ground beef, or Italian sausage make excellent substitutes. Turkey sausage adds extra seasoning, while ground chicken keeps the dish light. Adjust cooking times slightly depending on the fat content of your chosen meat.

→ How do I get the Brussels sprouts crispy without burning them?

Start with cut-side down placement and let them cook undisturbed for 4 minutes over medium heat. This direct contact creates the golden-brown crust. Covering afterward ensures tender interiors while maintaining the crisp exterior. Avoid overcrowding the pan.

→ Can I make this dish ahead of time?

Yes, prepare the entire skillet and store in an airtight container for up to 3 days. Reheat gently in a skillet over medium heat, adding a splash of broth if needed. The Brussels sprouts will soften slightly but remain flavorful.

→ What sides pair well with this skillet?

Roasted potatoes, crusty bread, or cooked quinoa complement this dish beautifully. A simple arugula salad with vinaigrette adds fresh contrast. For a low-carb option, serve over cauliflower rice or enjoy as-is for a complete meal.

→ Is this suitable for meal prep?

Absolutely. Portion the cooled skillet into individual containers and refrigerate. The flavors meld beautifully overnight, and it reheats well in the microwave or on the stovetop. Consider garnishing with fresh parsley and Parmesan just before serving to maintain texture.