Pin It The smell hit me first: crispy brown edges and garlic sizzling in olive oil. I was experimenting with Brussels sprouts one Wednesday night, tired of the same roasted routine, when I tossed in leftover ground turkey from taco prep. The sprouts caramelized beautifully against the pan, and the turkey soaked up every bit of paprika and lemon I threw in. What started as a fridge clean-out became my favorite weeknight reset.
I made this for my sister after her evening yoga class, and she ate two servings straight from the pan. She kept asking what spice made it so good, and I had to admit it was just paprika and good timing. The lemon juice at the end was her idea, and now I can't imagine the dish without that bright finish. It became our post-workout tradition for a while, easy enough to make tired and satisfying enough to feel like a real meal.
Ingredients
- Ground turkey (1 pound): Lean turkey works best here because it won't release too much fat, letting the sprouts crisp up instead of steam.
- Brussels sprouts (1 pound): Halving them and placing them cut-side down is the secret to those caramelized, golden edges that make this dish addictive.
- Yellow onion (1 small): Diced onion adds a mild sweetness that balances the earthy sprouts and savory turkey without overpowering anything.
- Garlic (3 cloves): Minced garlic goes in after the onion so it gets fragrant without burning, a lesson I learned after scorching it once.
- Olive oil (2 tablespoons, divided): One tablespoon browns the turkey, the other coaxes the vegetables into caramelization.
- Chicken broth or water (¼ cup): Just enough liquid to steam the sprouts tender without turning the skillet into a soup.
- Lemon juice (1 tablespoon): Fresh lemon juice at the end brightens everything and cuts through the richness of the turkey and oil.
- Kosher salt, black pepper, paprika, red pepper flakes: Simple seasonings that layer flavor without complication, and the red pepper flakes are optional but worth it if you like a gentle kick.
- Parmesan cheese and parsley (optional): A sprinkle of Parmesan adds umami, and parsley makes it look like you tried harder than you did.
Instructions
- Prep your ingredients:
- Rinse the Brussels sprouts, trim the tough ends, and slice them in half so they lie flat. Dice the onion and mince the garlic, setting everything within reach before you turn on the heat.
- Heat the skillet:
- Place a large skillet over medium-high heat and add 1 tablespoon of olive oil, letting it shimmer before anything goes in. A hot pan is the difference between browning and steaming.
- Cook the turkey:
- Add the ground turkey, breaking it apart with a spatula, then season with ¼ teaspoon salt, ⅛ teaspoon black pepper, paprika, and red pepper flakes if using. Cook until no longer pink, about 5 to 6 minutes, then transfer to a plate and set aside.
- Wipe the skillet:
- Remove excess liquid from the skillet but leave the browned bits, they hold all the flavor. Add the remaining tablespoon of olive oil and reduce the heat to medium.
- Sauté the onion:
- Toss in the diced onion and cook until it turns translucent and soft, about 3 minutes. Stir in the minced garlic and cook just until fragrant, about 30 seconds.
- 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 undisturbed for 4 minutes. Resist the urge to stir so they develop those golden, crispy edges.
- Steam the sprouts:
- Stir the sprouts with the onions and garlic, then add the broth or water, cover the skillet, and steam for 4 to 5 minutes until fork-tender. The steam softens the insides while keeping the edges crisp.
- Combine and finish:
- Remove the lid, return the cooked turkey to the skillet, and stir everything together. Cook for 2 minutes until heated through and most of the liquid evaporates, then turn off the heat and stir in the lemon juice.
- Garnish and serve:
- Adjust seasoning to taste, then sprinkle with Parmesan cheese and chopped parsley if desired. Serve hot directly from the skillet or transfer to a serving dish.
Pin It One Sunday I packed this into meal prep containers, and by Thursday my coworker asked if I was eating restaurant takeout. I told her it was Brussels sprouts and turkey, and she didn't believe me until I reheated a forkful in the break room. That was the day I realized how much flavor you can coax out of simple ingredients when you treat them right.
Customization Ideas
You can swap ground turkey for ground chicken if you want something milder, or use Italian sausage if you're craving a bolder, fattier flavor. I've also added toasted pine nuts on top for crunch, and a drizzle of balsamic glaze right before serving turns this into something you'd order at a bistro. If you want extra heat, double the red pepper flakes or finish with a swirl of sriracha.
Storage and Reheating
Leftovers keep in an airtight container in the fridge for up to 3 days, and they reheat beautifully in a skillet over medium heat. I don't recommend microwaving because the sprouts lose their texture, but if you're in a rush, a quick zap with a damp paper towel on top helps. Sometimes I'll crack an egg over the reheated skillet and let it fry on top for an easy breakfast hash.
Serving Suggestions
This skillet is hearty enough to stand alone, but it also pairs well with a side of roasted sweet potatoes or a simple green salad. I've served it over cauliflower rice for a low-carb option, and it works surprisingly well tucked into a grain bowl with quinoa and avocado. If you want to stretch it for extra guests, double the Brussels sprouts and keep the turkey the same.
- For a complete meal, serve with a slice of crusty bread to soak up any pan juices.
- Add a fried egg on top for extra protein and richness.
- If you have an oven-safe skillet, broil the finished dish for 1 to 2 minutes to crisp the top even more.
Pin It This skillet taught me that weeknight dinners don't have to be complicated to feel special. Sometimes all you need is a hot pan, good timing, and a squeeze of lemon at the end.
Recipe FAQs
- → Can I use frozen Brussels sprouts?
Fresh Brussels sprouts work best for achieving crisp edges and proper texture. Frozen sprouts release excess moisture during cooking, which can prevent proper caramelization and make the dish soggy.
- → What other ground meats can I substitute?
Ground chicken, lean ground beef, or Italian sausage all work well in this skillet. Adjust cooking time slightly depending on the fat content of your chosen meat.
- → How do I get the Brussels sprouts crispy?
The key is placing them cut-side down in hot oil and not disturbing them for at least 4 minutes. This allows the cut surfaces to caramelize and develop golden-brown edges before steaming.
- → Can I make this ahead of time?
This dish tastes best when served immediately, but leftovers reheat well for up to 3 days. Store in an airtight container and warm in a skillet over medium heat, adding a splash of broth if needed.
- → What can I serve with this skillet?
This complete meal works well on its own, but you can serve over rice, quinoa, or crusty bread to soak up the juices. A simple side salad also complements the flavors nicely.