Brussels Sprouts Ground Turkey Skillet

My neighbor knocked on my door one Thursday evening holding a bag of Brussels sprouts from her garden, and I panicked because I had never cooked them without roasting. I grabbed the ground turkey I had thawed for tacos and threw everything into my biggest skillet with garlic and lemon juice. What came out was so good that she asked for the recipe before she even left, and Ive been making it weekly ever since.

I started making this on nights when my kids had late soccer practice and I needed something fast but real. The smell of garlic and paprika would fill the car when I picked them up, and theyd actually get excited about dinner. Now my youngest requests crispy sprouts every time, and I love that shes eating vegetables without a single complaint.

Ingredients

• Ground turkey (1 pound): Lean turkey keeps this light but still satisfying, and it soaks up the paprika and garlic beautifully without turning greasy.
• Brussels sprouts (1 pound, halved): Cutting them in half exposes the flat side, which caramelizes in the skillet and transforms into crispy, sweet bites.
• Yellow onion (1 small, diced): This adds sweetness and body to the base, softening into the background while the sprouts and turkey take center stage.
• Garlic (3 cloves, minced): Fresh garlic blooms in the oil and coats everything with a warm, aromatic layer that makes the whole dish smell incredible.
• Olive oil (2 tablespoons, divided): Using it in two stages keeps the pan from smoking and gives both the turkey and sprouts their own chance to brown properly.
• Chicken broth or water (¼ cup): This creates steam to soften the sprouts without turning them mushy, and it helps deglaze all those tasty browned bits.
• Lemon juice (1 tablespoon, fresh): A squeeze at the end brightens everything and cuts through the richness, making each bite feel fresh and balanced.
• Kosher salt (½ teaspoon plus more): Season in layers so every element tastes intentional, not flat or one-dimensional.
• Black pepper (¼ teaspoon plus more): Freshly ground pepper adds a gentle warmth that plays nicely with the paprika.
• Paprika (½ teaspoon): This gives the turkey a subtle smokiness and a beautiful color without overpowering the vegetables.
• Red pepper flakes (¼ teaspoon, optional): A little heat wakes up your taste buds, but you can skip it if you prefer things mild.
• Parmesan cheese (2 tablespoons, grated): A sprinkle at the end adds salty, nutty richness that clings to the crispy sprouts.
• Fresh parsley (chopped): This is optional but adds a pop of color and a hint of freshness that makes the dish look as good as it tastes.

Instructions

Prep your ingredients:

Rinse the Brussels sprouts, trim the tough ends, and slice them in half so they have a flat side to sear. Dice the onion and mince the garlic so everything is ready when the pan gets hot.

Heat the skillet:

Set a large skillet over medium-high heat and add 1 tablespoon of olive oil, letting it shimmer and start to ripple before you add anything. This ensures a good sear instead of steaming.

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. Let it cook undisturbed for a minute before stirring, so it browns nicely and stays tender, about 5 to 6 minutes total.

Set turkey aside:

Transfer the cooked turkey to a plate and wipe out any excess liquid from the pan, but leave those delicious browned bits stuck to the bottom. Theyll add flavor when you deglaze later.

Sauté the onion:

Add the remaining tablespoon of olive oil and reduce the heat to medium, then toss in the diced onion. Stir occasionally 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. Dont let it brown or itll turn bitter.

Sear the Brussels sprouts:

Place the halved Brussels sprouts cut-side down in the skillet, season with the remaining salt and pepper, and resist the urge to move them. Let them sit undisturbed for 4 minutes so they develop golden, caramelized edges.

Steam the sprouts:

Stir the sprouts with the onions and garlic, then pour in the broth or water, cover the skillet, and let everything steam for 4 to 5 minutes. The sprouts should be fork-tender but still hold their shape.

Combine and heat through:

Remove the lid and return the turkey to the skillet, stirring everything together. Cook for another 2 minutes until the turkey is warmed through and most of the liquid has evaporated.

Finish with lemon and garnish:

Turn off the heat and stir in the lemon juice, tasting and adjusting the seasoning as needed. Sprinkle with Parmesan cheese and chopped parsley if you like, then serve hot straight from the skillet.

Save

One Sunday I made a double batch and brought it to a potluck, and three people asked if it was from a meal kit service because it looked so polished. I laughed and told them it was just a skillet and some patience, and now two of them make it for their own families. Theres something satisfying about a dish that looks impressive but is really just good technique and fresh ingredients working together.

Swaps and Variations

Ground chicken or even crumbled Italian sausage work beautifully here if you want a different flavor, and the sausage adds extra seasoning so you can pull back on the paprika. For a vegetarian version, swap the turkey for crumbled tempeh or white beans and use vegetable broth instead of chicken. If you want more texture, toss in toasted pine nuts or chopped pecans right before serving for a nutty crunch that pairs perfectly with the lemon.

Serving Suggestions

This skillet is hearty enough to stand alone, but it also pairs well with a side of quinoa, brown rice, or crusty bread to soak up any leftover juices. I like to serve it with a simple arugula salad dressed in olive oil and lemon to keep the meal light and fresh. On nights when I want more comfort, I spoon it over mashed cauliflower or creamy polenta, and it feels like a completely different dish.

Storage and Reheating

Leftovers keep well in an airtight container in the fridge for up to three days, and they actually taste even better the next day once the flavors have had time to meld. Reheat gently in a skillet over medium heat with a splash of broth or water to keep everything moist, or microwave in 30-second intervals, stirring between each. If you want to bring back some of that crispy texture, spread the leftovers on a baking sheet and broil for a minute or two until the edges sizzle again.

• For meal prep, portion into individual containers and add a squeeze of fresh lemon juice right before eating.
• You can freeze this for up to a month, but the Brussels sprouts will lose some of their texture, so I only do it when I have extra turkey to use up.
• If reheating from frozen, thaw overnight in the fridge and then warm in a skillet for best results.

Save

This skillet has become my go-to when I want something nourishing without spending an hour in the kitchen, and it never fails to make me feel like I actually have my life together. I hope it does the same for you.

Questions & Answers

→ How do I get crispy Brussels sprouts?

Place halved sprouts cut-side down in hot oil and let them cook undisturbed for 4 minutes. This creates golden, caramelized edges before steaming them tender.

→ Can I use frozen Brussels sprouts?

Fresh sprouts work best for achieving crisp edges. If using frozen, thaw and pat them completely dry before cooking, though the texture will be softer than fresh.

→ What ground meat substitutes work well?

Ground chicken, turkey sausage, or even plant-based ground alternatives all pair beautifully with the sprouts and seasonings.

→ How do I store leftovers?

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

→ Is this gluten-free?

Yes, if you use gluten-free chicken broth or water. The dish is naturally high-protein and fits well into gluten-free eating patterns.

→ Can I make this ahead?

You can prep ingredients in advance: trim and halve sprouts, dice onion, and mince garlic up to a day ahead. Cook just before serving for best texture and flavor.