Brussels Sprouts Ground Turkey Skillet

There's something about the sound of Brussels sprouts hitting a hot skillet that tells you dinner is about to be good. I discovered this one-pan wonder on a Tuesday night when I wanted something hearty but didn't feel like babysitting multiple pots, and somehow ground turkey and crispy Brussels sprouts became my answer to weeknight cooking. The garlic and paprika fill the kitchen with this warm, savory smell that makes everyone wander into the kitchen asking when food will be ready. It's the kind of meal that feels indulgent but doesn't require much fuss, and honestly, that's become my favorite way to cook.

I made this for my sister last spring when she was going through a phase of trying to eat better, and watching her go back for seconds while barely glancing at her phone made me realize this dish had staying power. She kept asking for the recipe, and when I told her it was just a few ingredients and one pan, she looked skeptical until the first bite. Now it's become her go-to when her partner comes home tired from work, and apparently it's earned the title of best weeknight dinner in their house.

Ingredients

• Ground turkey (1 pound, preferably lean): Choose a lean blend if possible, as it browns better and won't leave you with excess grease to drain.
• Brussels sprouts (1 pound, halved): The halving matters because those cut sides will turn golden and crispy, giving you textural contrast.
• Yellow onion (1 small, diced): Dicing small means it softens quickly and distributes flavor throughout the skillet evenly.
• Garlic (3 cloves, minced): Fresh garlic makes all the difference; jarred garlic just doesn't build the same depth here.
• Olive oil (2 tablespoons, divided): Splitting it allows you to cook the turkey first, then sauté the vegetables without everything getting greasy.
• Chicken broth (¼ cup low-sodium): This creates steam that tenderizes the Brussels sprouts while keeping everything moist.
• Lemon juice (1 tablespoon, fresh): Added at the end, it brightens everything and cuts through the richness beautifully.
• Kosher salt and black pepper: Season in stages so the turkey and vegetables each get properly seasoned.
• Paprika (½ teaspoon): This is what gives the dish its warm color and subtle depth.
• Red pepper flakes (¼ teaspoon, optional): A tiny pinch adds complexity without overwhelming, but skip it if you prefer mild.
• Parmesan cheese and fresh parsley (for garnish): These finish the dish with brightness and a savory note that ties everything together.

Instructions

Prep your mise en place:

Rinse and halve the Brussels sprouts, dice the onion into small pieces, and mince the garlic so everything is ready when you need it. Having everything prepped means you can work at the pace the skillet demands without scrambling.

Get the skillet hot and sear the turkey:

Heat your large skillet over medium-high heat until a drop of water sizzles on contact, then add 1 tablespoon of olive oil and let it shimmer for a moment. Add the ground turkey, breaking it apart with a spatula as it cooks, and season it with ¼ teaspoon salt, a pinch of black pepper, paprika, and red pepper flakes if you like heat, cooking until no pink remains, about 5 to 6 minutes.

Set the turkey aside and build the base:

Transfer the cooked turkey to a plate and wipe out the skillet, leaving those flavorful browned bits behind. Add the remaining tablespoon of olive oil, reduce the heat to medium, and sauté the diced onion until it turns translucent and soft, roughly 3 minutes.

Bloom the garlic and start the Brussels sprouts:

Stir in the minced garlic and let it cook for about 30 seconds until fragrant, then place the halved Brussels sprouts cut-side down in the skillet. Season them with the remaining salt and pepper, and don't move them for 4 minutes so they develop that gorgeous golden-brown crust.

Steam the sprouts until tender:

Stir the Brussels sprouts with the onions and garlic, pour in the broth, cover the skillet, and steam for 4 to 5 minutes until the sprouts are fork-tender with just a bit of resistance in the center. You'll hear gentle sizzling underneath and smell all that aromatic goodness intensifying.

Bring it all together:

Remove the lid, return the turkey to the skillet, stir everything together, and cook for about 2 minutes until heated through and most of the liquid has evaporated. The final texture should feel cohesive, with the turkey nestled among the crispy sprouts.

Finish with brightness and serve:

Turn off the heat, stir in the fresh lemon juice, taste and adjust the seasoning if needed, then sprinkle with Parmesan and chopped parsley. Serve it hot directly from the skillet for maximum impact, or transfer to a serving dish if you prefer.

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I'll never forget feeding this to my nephew, who'd been picky about vegetables his whole life, and watching him eat Brussels sprouts without complaint because they were crispy and the flavors were bold enough to hold his attention. That moment taught me that how you cook something matters just as much as what you cook, and a little caramelization goes a long way.

Why This Skillet Works

There's real cooking logic happening here that makes everything taste better than the sum of its parts. The turkey cooks first and develops fond, those browned bits that flavor everything that comes next, then the vegetables get sautéed in the remaining fat so they absorb all that meaty richness. The Brussels sprouts spend time undisturbed on their flat sides to crisp up, then steam gently in broth so they soften without turning mushy, and finally everything comes together with just enough acid from lemon to make it sing.

Variations and Swaps

Ground chicken works beautifully here if turkey isn't your thing, and it cooks in nearly the same time with just as much flavor. For something richer, try ground sausage instead and reduce the salt slightly since sausage brings its own seasoning. If you want to add texture, scatter some toasted pine nuts or chopped pecans over the top just before serving, or for a spicy kick, finish with a drizzle of sriracha or balsamic glaze.

• Swap the chicken broth for vegetable broth if you prefer, or use water in a pinch though you might want to add an extra pinch of salt.
• Broil the finished skillet for 1 to 2 minutes if you have an oven-safe pan and want the Parmesan to get bubbly and golden.
• Leftover keeps well in an airtight container in the refrigerator for up to 3 days and reheats beautifully on the stovetop over medium heat.

Equipment and Setup

A large skillet with a lid is really the only specialty tool this needs, and if you don't have a lid, a baking sheet or even a large plate works in a pinch to trap the steam. A good spatula helps you break apart the turkey smoothly and stir everything without damaging the sprouts, and sharp knives make prep quick and pleasant. Having a cutting board and measuring spoons ready means you're set up for success before you even turn on the heat.

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This is the kind of meal that proves delicious food doesn't require hours of work or a long ingredient list, just attention and technique. Make it once and it becomes the reliable friend you turn to on nights when you need something that tastes like you tried but doesn't feel like a burden.

Frequently Asked Recipe Questions

→ Can I use frozen Brussels sprouts instead of fresh?

Fresh Brussels sprouts work best for achieving crisp edges, but frozen can be used in a pinch. Thaw and pat them completely dry before cooking to prevent sogginess. Cooking time may need adjustment as frozen sprouts contain more moisture.

→ What other ground meats work well in this skillet?

Ground chicken, lean ground beef, or Italian sausage make excellent substitutes. Each brings slightly different flavors—sausage adds more spice, while chicken offers a milder taste that still absorbs the seasonings beautifully.

→ How do I get the Brussels sprouts properly caramelized?

The key is placing sprouts cut-side down in hot oil and leaving them undisturbed for 4 minutes. This direct contact creates the golden-brown crust. Don't overcrowd the pan, and resist stirring too frequently during that initial sear.

→ Can I make this dish dairy-free?

Absolutely. Simply omit the Parmesan garnish or use a dairy-free alternative. The lemon juice and seasonings provide plenty of flavor on their own, and you can add nutritional yeast for a cheesy, nutty taste without dairy.

→ How should I store and reheat leftovers?

Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat, adding a splash of broth or water if needed to prevent drying. The microwave works too, though the sprouts may lose some crispness.