Save to Pinterest The sizzle caught my attention first, that unmistakable sound of Brussels sprouts hitting hot oil and immediately starting to caramelize. I was trying to clean out the fridge on a weeknight, staring at a pound of ground turkey and a bag of Brussels sprouts that needed using. What started as a practical solution turned into one of those accidental wins that you scribble down immediately so you don't forget. The way the cut sides browned while the turkey crisped up in its own little corner of the pan felt like discovering a shortcut I should have known all along.
I made this for a friend who insisted she hated Brussels sprouts, mostly because I wanted to prove a point. She stood in my kitchen with her arms crossed, skeptical, while I seared them cut-side down until they were golden and sweet. By the time I stirred in the garlic and turkey, she was already sneaking bites from the pan. She never apologized for doubting me, but she did ask for the recipe twice before leaving.
Ingredients
- Ground turkey (1 pound): Lean turkey keeps this light but still satisfying, and it picks up the paprika and garlic beautifully without overpowering the vegetables.
- Brussels sprouts (1 pound): Halving them exposes more surface area for browning, which is where all the flavor lives, so do not skip this step.
- Yellow onion (1 small): Dicing it small helps it melt into the background, adding sweetness without chunks that distract from the sprouts.
- Garlic (3 cloves): Fresh garlic minced fine turns fragrant in seconds and ties the whole skillet together with its warmth.
- Olive oil (2 tablespoons, divided): The first tablespoon crisps the turkey, the second coaxes color from the onions and sprouts.
- Chicken broth (¼ cup): Just enough liquid to steam the sprouts tender without turning the skillet soupy.
- Lemon juice (1 tablespoon): A squeeze at the end wakes everything up and cuts through the richness of the turkey.
- Kosher salt (½ teaspoon plus more): Season in layers, a little with the turkey, a little with the sprouts, then taste and adjust at the end.
- Black pepper (¼ teaspoon plus more): Freshly ground makes a difference, adding a gentle bite that complements the paprika.
- Paprika (½ teaspoon): Adds a subtle smokiness and a hint of color to the turkey without any heat.
- Red pepper flakes (¼ teaspoon, optional): A little warmth in the background, just enough to notice if you are paying attention.
- Parmesan cheese (2 tablespoons, optional): A salty, nutty finish that clings to the sprouts and makes every bite a little more indulgent.
- Fresh parsley (chopped, optional): Brightens the plate and adds a hint of freshness that makes the whole dish feel intentional.
Instructions
- Prep everything first:
- Rinse and halve the Brussels sprouts, trim the ends so they sit flat, then dice the onion and mince the garlic. Having it all ready means you can move quickly once the pan heats up.
- Heat the skillet:
- Set a large skillet over medium-high heat and add 1 tablespoon of olive oil, letting it shimmer before anything goes in. This ensures the turkey will brown instead of steam.
- Cook the turkey:
- Add the ground turkey, break it apart with a spatula, and season with salt, pepper, paprika, and red pepper flakes if using. Let it cook undisturbed for a minute or two to get some color, then stir until no pink remains, about 5 to 6 minutes total.
- Set the turkey aside:
- Transfer the cooked turkey to a plate and wipe out any excess liquid from the skillet, but leave the browned bits. Those bits are flavor you do not want to lose.
- Start the vegetables:
- Add the remaining tablespoon of olive oil to the skillet and reduce the heat to medium. Toss in the diced onion and let it cook until it turns soft and translucent, about 3 minutes.
- Add the garlic:
- Stir in the minced garlic and cook just until it smells amazing, about 30 seconds. Do not let it brown or it will turn bitter.
- 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 sit without stirring for 4 minutes. This is how you get those crispy, caramelized edges.
- Steam the sprouts:
- Stir the sprouts with the onions and garlic, add the broth or water, cover the skillet, and let everything steam for 4 to 5 minutes until the sprouts are fork-tender. The steam softens them while keeping their shape.
- Bring it all together:
- Remove the lid, return the turkey to the skillet, and stir everything together. Cook for another 2 minutes until the turkey is heated through and most of the liquid has evaporated.
- Finish and serve:
- Turn off the heat, stir in the lemon juice, and taste to see if it needs more salt or pepper. Sprinkle with Parmesan and parsley if you like, then serve hot straight from the skillet.
Save to Pinterest There was a night I made this after a long day, and instead of plating it nicely, I just set the skillet on a trivet in the middle of the table with a stack of forks. Everyone dug in straight from the pan, passing the Parmesan around and arguing about whether it needed more lemon. It tasted better that way, casual and warm, like the meal mattered less than the moment.
How to Get the Best Browning
The secret to crispy Brussels sprouts is patience and a hot pan. Once you lay them cut-side down, resist the urge to move them around. Let them sit undisturbed in the heat until the edges turn dark golden and release easily from the skillet. If you stir too soon, they will steam instead of caramelize, and you will miss out on all that sweet, nutty flavor that makes Brussels sprouts worth eating.
Make It Your Own
Ground chicken works just as well if turkey is not your thing, and Italian sausage (removed from the casing) adds a fennel-spiced richness that changes the whole vibe. For a little crunch, toss in toasted pine nuts or chopped pecans at the end. A drizzle of balsamic glaze or a spoonful of sriracha can take it in a tangy or spicy direction, depending on your mood.
Storage and Leftovers
This keeps well in an airtight container in the fridge for up to three days, and it reheats beautifully in a skillet over medium heat. The Brussels sprouts lose a bit of their crispness, but a quick sear in a hot pan brings them back to life. I have also eaten it cold straight from the container, standing at the counter, and it still tastes good enough to not bother reheating.
- For extra crispness, broil the finished skillet in an oven-safe pan for 1 to 2 minutes before serving.
- If reheating, add a splash of broth or water to keep everything from drying out.
- Leftovers make a great base for grain bowls, just add quinoa or rice and a fried egg on top.
Save to Pinterest This is the kind of meal that feels like taking care of yourself without trying too hard. It comes together quickly, tastes like you put in more effort than you did, and leaves you satisfied without feeling heavy.
Recipe Questions & Answers
- → Can I substitute the ground turkey with another protein?
Yes, ground chicken or Italian sausage work beautifully as alternatives. Adjust cooking time slightly based on fat content, and drain excess grease if using sausage.
- → How do I make the Brussels sprouts extra crispy?
Place them cut-side down without stirring for the full 4 minutes to develop a golden crust. For even more crispness, broil the finished skillet in an oven-safe pan for 1-2 minutes.
- → Can this dish be made ahead and reheated?
Absolutely. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or microwave until warmed through.
- → What can I serve alongside this skillet?
This pairs wonderfully with cauliflower rice, quinoa, or crusty bread. A simple green salad or roasted sweet potatoes also complement the flavors nicely.
- → Is this dish gluten-free?
Yes, as long as you use gluten-free chicken broth or water. Always verify labels on your broth and seasonings if you have gluten sensitivity.
- → How can I add more heat to this dish?
Include the optional red pepper flakes during cooking, or finish with a drizzle of sriracha or hot sauce. Fresh jalapeños sautéed with the onions also add nice spice.