Brussels Sprouts Ground Turkey Skillet

The skillet was already hot when I realized I'd forgotten to halve the Brussels sprouts, and my husband was due home in twenty minutes. I worked fast, tossing them in beside the turkey, and the smell that rose up, crispy edges and paprika, made me slow down and pay attention. That night turned into one of our favorite weeknight rhythms. Now I keep Brussels sprouts stocked just to hear that sizzle again.

I made this for my sister during her first week back at work after maternity leave. She sat at my kitchen counter in sweatpants, eyes half-closed, and ate two servings without saying a word. When she finally looked up, she just said, I need this recipe. That's when I knew it was a keeper.

Ingredients

• Ground turkey (1 pound): Lean turkey keeps the dish light but still satisfying, and it picks up the paprika and garlic beautifully without overpowering the sprouts.
• Brussels sprouts (1 pound, halved): Halving them flat-side down is the secret to those caramelized, crispy edges that make people who claim they hate Brussels sprouts ask for seconds.
• Yellow onion (1 small, diced): The onion sweetens as it cooks and creates a savory base that ties the turkey and sprouts together.
• Garlic (3 cloves, minced): Fresh garlic blooms in the oil and fills the kitchen with that unmistakable warmth, just don't let it burn or it turns bitter.
• Olive oil (2 tablespoons, divided): Using it in two stages ensures the turkey browns properly and the Brussels sprouts get their golden crust without sticking.
• 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): A bright squeeze at the end wakes up all the flavors and cuts through the richness.
• Kosher salt, black pepper, paprika, red pepper flakes: This simple quartet adds warmth, depth, and a little heat if you want it.
• Parmesan cheese and parsley (optional): A finishing touch that makes the dish feel a little fancy, even on a Tuesday night.

Instructions

Prep your ingredients:

Rinse and halve the Brussels sprouts, then dice the onion and mince the garlic so everything is ready when the skillet heats up. This keeps you from scrambling mid-cook.

Heat the skillet:

Set a large skillet over medium-high heat and add 1 tablespoon of olive oil, letting it shimmer before you add anything. A hot pan means better browning.

Cook the turkey:

Add the ground turkey and break it apart with a spatula, seasoning it with salt, pepper, paprika, and red pepper flakes if you like heat. Cook until no longer pink, about 5 to 6 minutes, then transfer to a plate and wipe out excess liquid, leaving those tasty browned bits.

Sauté the onion:

Add the remaining tablespoon of oil and reduce the heat to medium, then toss in the diced onion and cook until it turns translucent, about 3 minutes. Stir in the minced garlic and let it 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 until they develop a golden crust. Resist the urge to stir too soon.

Steam until tender:

Stir the sprouts with the onions and garlic, then add the broth or water, cover, and let them steam for 4 to 5 minutes until fork-tender. The steam softens them while keeping that crispy edge.

Combine and finish:

Remove the lid, return the turkey to the skillet, and stir everything together, cooking for 2 minutes until heated through and most of the liquid has evaporated. Turn off the heat, stir in the lemon juice, and adjust seasoning to taste, then sprinkle with Parmesan and parsley if you like.

Serve:

Serve hot directly from the skillet or transfer to a serving dish. It tastes best when its still steaming.

Save

There was a night last fall when I doubled this recipe for a dinner party, and everyone stood around the stove with forks, picking straight from the skillet. We never even made it to the table. That's when I stopped worrying about plating things perfectly and started caring more about food that makes people linger in the kitchen.

How to Get the Crispiest Brussels Sprouts

The secret is all in the cut side. Lay them flat against the hot skillet and leave them alone. I used to fuss and stir constantly, and they'd turn out soft and pale. Now I set a timer, walk away, and come back to find them deeply golden and almost nutty. If you want even more crispness, finish the skillet under the broiler for a minute or two, just watch it closely so nothing burns.

Swaps and Variations That Work

Ground chicken or turkey sausage both work beautifully here, the sausage adds a little more fat and spice. I've also used ground beef when that's what I had on hand, and it turned into a heartier, richer version. For a vegetarian spin, swap the turkey for white beans or chickpeas and use vegetable broth. The technique stays the same, and the flavors still shine.

Storing and Reheating

Leftovers keep in an airtight container in the fridge for up to three days, and honestly, they taste even better the next day when everything has melded together. I reheat them in a skillet over medium heat with a splash of broth to keep things from drying out. You can also add a fried egg on top for breakfast, which is how I've been eating them all week.

• Reheat gently in a skillet, not the microwave, to preserve the texture.
• Add a squeeze of fresh lemon juice after reheating to brighten it back up.
• This also freezes well for up to a month, just thaw overnight in the fridge before reheating.

Save

This is the kind of dinner that doesn't ask much of you but gives back more than you expect. Keep it simple, let the skillet do the work, and enjoy the quiet satisfaction of a meal that feels both nourishing and a little indulgent.

Recipe Help & Answers

→ Can I use frozen Brussels sprouts instead of fresh?

Frozen Brussels sprouts release more water during cooking, which can prevent proper browning. If using frozen, thaw them completely and pat dry thoroughly before adding to the skillet. For best results, stick with fresh sprouts to achieve those desirable crisp edges.

→ What other ground meats work well in this skillet?

Ground chicken or turkey sausage make excellent substitutions that maintain similar cooking times and flavors. For a heartier option, ground beef or pork work well too—just adjust the cooking time as needed and consider reducing added salt since these meats are often more savory.

→ How do I get the Brussels sprouts extra crispy?

After following the recipe, transfer your oven-safe skillet under the broiler for 1-2 minutes. Keep a close watch to prevent burning. This step adds extra crunch to the sprouts' edges and creates a beautiful caramelized finish throughout the dish.

→ Can I prepare this skillet ahead of time?

You can prep all ingredients in advance—trim and halve the sprouts, dice the onion, and mince the garlic up to a day ahead. Store them in airtight containers in the refrigerator. The cooking itself should be done just before serving for the best texture and flavor.

→ Is this dish suitable for meal prep?

Absolutely! Leftovers keep well in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in the microwave. The Brussels sprouts will soften slightly but still retain excellent flavor throughout the week.