Save to Pinterest My neighbor used to tease me about the sound coming from my kitchen on weeknights. The sizzle of Brussels sprouts hitting hot oil echoed through our thin apartment walls, followed by the savory aroma of browning turkey that made her knock on my door more than once. This skillet became my answer to evenings when I craved something nourishing without the fuss of multiple pots. One pan, bold flavors, and the kind of crispy edges that make you fight over the last bite.
I started making this for my sister when she moved back home for a few months. She claimed she hated Brussels sprouts until I served them crispy and golden, nestled with seasoned turkey and a bright squeeze of lemon. Now she requests it every time she visits, and I never tell her how simple it actually is to pull off.
Ingredients
- Ground turkey (1 pound): Lean turkey keeps this dish light but satisfying, and it soaks up the paprika and garlic beautifully without overpowering the sprouts.
- Brussels sprouts (1 pound, halved): Halving them exposes more surface area for that coveted caramelization, and trimming the ends ensures they cook evenly.
- Yellow onion (1 small, diced): Diced onion turns soft and sweet in the skillet, adding a layer of depth that ties the turkey and sprouts together.
- Garlic (3 cloves, minced): Fresh garlic blooms in the oil and perfumes the entire dish, just be careful not to let it burn.
- Olive oil (2 tablespoons, divided): Using it in two stages prevents the pan from drying out and helps each component brown properly.
- Low-sodium chicken broth or water (1/4 cup): A splash of liquid steams the sprouts to tender perfection while keeping the pan from scorching.
- Lemon juice (1 tablespoon): Freshly squeezed lemon brightens everything at the end and cuts through the richness of the turkey.
- Kosher salt (1/2 teaspoon plus more): Season in layers to build flavor, tasting as you go to avoid over-salting.
- Black pepper (1/4 teaspoon plus more): Freshly ground pepper adds a subtle bite that complements the paprika.
- Paprika (1/2 teaspoon): Adds warmth and a hint of smokiness without any heat, rounding out the savory notes.
- Red pepper flakes (1/4 teaspoon, optional): A little heat wakes up your palate, but feel free to skip if you prefer things mild.
- Parmesan cheese (2 tablespoons, grated): A sprinkle of salty, nutty cheese at the end makes every bite feel indulgent.
- Fresh parsley (chopped): Brightens the plate and adds a pop of color that makes the dish look as good as it tastes.
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 distributes evenly throughout the skillet.
- Heat the skillet:
- Place a large skillet over medium-high heat and add 1 tablespoon of olive oil, letting it shimmer and coat the pan before adding any ingredients.
- Cook the turkey:
- Add the ground turkey and break it apart with a spatula, seasoning with 1/4 teaspoon salt, 1/8 teaspoon black pepper, paprika, and red pepper flakes if using. Cook for 5 to 6 minutes until no longer pink, stirring occasionally to ensure even browning.
- Set turkey aside:
- Transfer the cooked turkey to a plate and set it aside. Wipe out any excess liquid from the skillet, but leave the flavorful browned bits stuck to the bottom.
- Sauté the onion:
- Add the remaining tablespoon of olive oil to the skillet and reduce the heat to medium, then add the diced onion and sauté for about 3 minutes until it turns translucent and soft.
- Add the garlic:
- Stir in the minced garlic and cook for just 30 seconds, stirring constantly so it releases its aroma without burning.
- Sear 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 to develop golden, crispy edges.
- Steam the sprouts:
- Stir the Brussels sprouts to combine them with the onions and garlic, then pour in the broth or water, cover the skillet, and steam for 4 to 5 minutes until the sprouts are fork-tender.
- Combine and finish:
- Remove the lid and return the cooked turkey to the skillet, stirring everything together and cooking for 2 more minutes until heated through and most of the liquid has evaporated.
- Add brightness:
- Turn off the heat and stir in the fresh lemon juice, then taste and adjust the seasoning with more salt or pepper if needed.
- Garnish and serve:
- Sprinkle the dish with grated Parmesan cheese and chopped parsley if desired, then serve hot directly from the skillet or transfer to a serving dish.
Save to Pinterest One evening I doubled this recipe for a potluck and watched it disappear faster than anything else on the table. A friend who swore she only ate Brussels sprouts under duress asked for the recipe twice before the night was over. That is when I realized this dish had crossed over from weeknight staple to crowd favorite.
Swaps and Variations
Ground chicken or crumbled sausage can stand in for turkey if you want a different flavor profile, and the cooking time stays the same. For a vegetarian version, swap the turkey for chickpeas or crumbled tempeh and use vegetable broth instead of chicken broth. If you like extra crunch, toss in toasted pine nuts or chopped pecans just before serving.
Storage and Reheating
Leftovers keep beautifully in an airtight container in the fridge for up to three days, and the flavors deepen as they sit. Reheat gently in a skillet over medium heat with a splash of broth to loosen things up, or microwave in short bursts to avoid drying out the turkey. For extra crispness, spread the leftovers on a baking sheet and broil for a minute or two until the edges sizzle again.
Serving Suggestions
This skillet stands on its own as a complete meal, but it also pairs wonderfully with crusty bread to soak up any pan juices. Serve it over cauliflower rice or quinoa if you want to stretch it further, or add a fried egg on top for a hearty breakfast-for-dinner vibe. A drizzle of sriracha or balsamic glaze just before serving can elevate the flavors and add a personalized touch.
- Serve with a simple green salad dressed in lemon vinaigrette to keep things light.
- Pair with roasted sweet potatoes for a heartier, more filling plate.
- Top with a fried or poached egg for extra richness and protein.
Save to Pinterest This skillet has become my go-to answer when I want something that feels special without the stress. It is the kind of dish that makes you feel good about what you are putting on the table, and that is worth more than any fancy recipe.
Recipe FAQs
- → Can I use frozen Brussels sprouts instead of fresh?
Fresh Brussels sprouts work best for achieving crispy edges, but frozen can be used in a pinch. Thaw and pat them completely dry before cooking to prevent steaming. Note that texture may be softer than fresh sprouts.
- → What other ground meats can I substitute?
Ground chicken, lean ground beef, or turkey sausage work well as alternatives. Italian sausage adds extra flavor, though you may want to reduce the paprika and red pepper flakes to avoid overpowering the dish.
- → How do I get the Brussels sprouts crispy without burning?
Place halved sprouts cut-side down in hot oil and let them cook undisturbed for 4 minutes over medium heat. This develops the golden-brown crust. Resist stirring during this initial searing phase for best results.
- → Can I make this dish ahead of time?
Yes, leftovers store in an airtight container for up to 3 days. Reheat in a skillet over medium heat to restore some crispiness, though the sprouts will be softer than when freshly made.
- → What can I serve with this skillet meal?
Rice, quinoa, or crusty bread complement the dish well. For a low-carb option, serve over cauliflower rice or alongside a simple green salad with vinaigrette to balance the flavors.