Pin It My weeknight cooking routine got louder the moment I started searing Brussels sprouts cut-side down without moving them. That sizzle, the way the edges turn deep golden and almost sweet, taught me patience I didn't know I had in the kitchen. Pairing them with ground turkey felt like a practical choice at first, something to clean out the fridge, but it turned into one of those dinners I actually crave. The garlic hits you before you even taste it, and the lemon at the end pulls everything together in a way that feels intentional, even on a Tuesday. Now it's the dish I make when I want something fast but don't want to compromise on flavor.
I made this for my sister when she was between jobs and eating poorly, mostly because I had the ingredients and she needed something green on her plate. She scraped the skillet clean and asked for the recipe, which never happens. We sat at my counter with mismatched forks, and she admitted she'd forgotten vegetables could actually taste good. That moment reminded me that food doesn't need to be fancy to feel like care.
Ingredients
- Ground turkey (1 pound): Lean turkey works best here because it browns nicely without leaving too much grease, and it soaks up the paprika and garlic like a sponge.
- Brussels sprouts (1 pound): Halving them is non-negotiable for that caramelized cut side; whole sprouts won't crisp the same way.
- Yellow onion (1 small): Diced small so it melts into the background, adding sweetness without stealing the show.
- Garlic (3 cloves): Minced fresh, not jarred, because those 30 seconds of fragrance are what make the kitchen smell like home.
- Olive oil (2 tablespoons): Divided between the turkey and the sprouts, it helps everything brown instead of steam.
- Chicken broth (¼ cup): Just enough to steam the sprouts tender without turning the skillet into soup.
- Lemon juice (1 tablespoon): Freshly squeezed brightens the whole dish and cuts through the richness at the very end.
- Paprika (½ teaspoon): Adds a subtle warmth and a gorgeous color to the turkey without any real heat.
- Red pepper flakes (¼ teaspoon, optional): I skip these most nights, but they're worth it when I want a little tingle.
- Parmesan and parsley (optional): The Parmesan melts slightly into the hot turkey, and the parsley makes it look like you tried harder than you did.
Instructions
- Prep everything first:
- Rinse and halve the Brussels sprouts, trim the tough ends, then dice the onion and mince the garlic. Having it all ready means you won't scramble mid-cook when things move fast.
- Heat the skillet and add oil:
- Set a large skillet over medium-high heat, add 1 tablespoon olive oil, and wait until it shimmers. That shimmer means it's hot enough to sear, not steam.
- Brown the turkey:
- Add the ground turkey, break it apart with a spatula, and season with ¼ teaspoon salt, ⅛ teaspoon black pepper, paprika, and red pepper flakes if using. Cook without stirring too much until no longer pink, about 5 to 6 minutes.
- Set turkey aside:
- Transfer the cooked turkey to a plate and wipe out excess liquid from the skillet, but leave those browned bits. They're flavor you don't want to waste.
- Sauté the onion:
- Add the remaining tablespoon of olive oil, reduce heat to medium, then add the diced onion. Cook until it turns translucent, about 3 minutes.
- Add the garlic:
- Stir in the minced garlic and cook just until fragrant, about 30 seconds. Don't let it burn or it'll taste bitter.
- Crisp 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. Resist the urge to move them; that's how you get the golden edges.
- Steam the sprouts:
- Stir the Brussels sprouts with the onions and garlic, add the broth or water, cover, and steam for 4 to 5 minutes until fork-tender. The lid traps the steam and softens them without losing the crisp.
- 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 evaporates.
- Add lemon and garnish:
- Turn off the heat, stir in the lemon juice, and adjust seasoning to taste. Sprinkle with Parmesan and parsley if you like, then serve hot.
Pin It The first time I brought this to a potluck, someone asked if I'd catered it, which made me laugh because it took less than half an hour. I watched people go back for seconds, scraping the edges of the dish where the crispy bits had stuck. That's when I realized this recipe doesn't need an occasion; it just needs to be made.
Swaps and Variations
Ground chicken or Italian sausage work beautifully in place of turkey, though sausage will add more fat and spice. If you want extra crunch, toss in toasted pine nuts or chopped pecans right before serving. A drizzle of balsamic glaze or sriracha can take this in a sweeter or spicier direction depending on your mood.
Storage and Reheating
Leftovers keep in an airtight container in the fridge for up to 3 days, and they reheat surprisingly well in a skillet over medium heat. The microwave works too, but you'll lose some of that crispy texture. I've even eaten this cold straight from the container, and it still tastes good, which says a lot.
What to Serve With It
This skillet stands alone as a complete meal, but it also pairs well with quinoa, brown rice, or crusty bread if you want to stretch it further. A simple green salad with a lemon vinaigrette echoes the brightness in the dish without competing.
- Serve it straight from the skillet for a cozy, no-fuss presentation.
- Top with a fried egg if you want to make it breakfast or add extra richness.
- Double the recipe if you're feeding more than four; it scales up easily in a larger pan.
Pin It This is the kind of recipe that makes you feel capable, even on nights when you're not sure what you're doing. Keep it in your rotation, and it'll take care of you.
Recipe Questions & Answers
- → Can I use a different protein instead of ground turkey?
Yes, ground chicken, lean ground beef, or Italian sausage work wonderfully. Adjust cooking time slightly based on the fat content of your chosen protein.
- → How do I get crispy Brussels sprouts in the skillet?
Place them cut-side down in the hot skillet and resist stirring for 4 minutes. This allows the flat surface to caramelize and develop golden-brown edges.
- → Can I make this dish ahead of time?
While best served fresh, you can prepare it up to 3 days ahead. Store in an airtight container and reheat gently in a skillet over medium heat to maintain texture.
- → What can I serve with this skillet?
This pairs beautifully with cauliflower rice, quinoa, or crusty bread. For a low-carb option, serve alongside a fresh green salad or roasted sweet potatoes.
- → How can I add more vegetables to this dish?
Try adding halved cherry tomatoes, diced bell peppers, or sliced mushrooms during the last few minutes of cooking. Spinach or kale also wilts nicely when stirred in at the end.
- → Is this dish suitable for meal prep?
Absolutely. Divide into individual portions and refrigerate for up to 3 days. The flavors deepen overnight, making it even more delicious the next day.