Save There was a night when the fridge looked bare, but I had Brussels sprouts rolling around in the crisper and a package of ground turkey tucked in back. I wasn't sure what would happen when I tossed them into a hot skillet together, but the sound of sizzling and the smell of garlic hitting oil convinced me I was onto something. By the time I squeezed lemon over the top, my kitchen smelled like a bistro. That scrappy dinner became one I crave on repeat.
I first made this for a friend who swore she hated Brussels sprouts. She eyed the skillet with suspicion until I convinced her to try one forkful. The caramelized cut sides, the hint of paprika, and that bright lemon finish won her over completely. Now she texts me every few weeks asking for the recipe again, even though I've sent it three times.
Ingredients
- Ground turkey (1 pound): Lean turkey keeps the dish light but hearty, and it soaks up the garlic and paprika beautifully without overpowering the sprouts.
- Brussels sprouts (1 pound, halved): Halving them exposes the flat sides that caramelize into crispy, golden coins when you leave them undisturbed in the pan.
- Yellow onion (1 small, diced): The onion softens into sweet, translucent bits that melt into the background and tie everything together.
- Garlic (3 cloves, minced): Fresh garlic blooms in the oil and fills your kitchen with that unmistakable aroma that makes everyone ask what's for dinner.
- Olive oil (2 tablespoons, divided): Use it in two stages so the turkey and vegetables each get their own golden sear without burning.
- Chicken broth or water (¼ cup): A splash of liquid steams the sprouts just enough to make them tender without turning them mushy.
- Lemon juice (1 tablespoon): Freshly squeezed lemon brightens the whole skillet at the end and cuts through the richness.
- Kosher salt (½ teaspoon plus more): Season in layers so every component tastes intentional, not flat.
- Black pepper (¼ teaspoon plus more): Freshly ground pepper adds a gentle bite that complements the paprika.
- Paprika (½ teaspoon): This warm spice gives the turkey a subtle smokiness and a gorgeous color.
- Red pepper flakes (¼ teaspoon, optional): If you like a little heat, these flakes add just enough tingle without overwhelming.
- Parmesan cheese (2 tablespoons, grated): A sprinkle at the end adds salty, nutty richness that clings to the sprouts.
- Fresh parsley (chopped): A handful of green herbs makes the whole dish look and taste fresher.
Instructions
- Prep your ingredients:
- Rinse the Brussels sprouts, trim the tough ends, and slice them in half so they lie flat. Dice the onion into small pieces and mince the garlic so it cooks evenly and quickly.
- Heat the skillet:
- Set a large skillet over medium-high heat and add 1 tablespoon of olive oil. Let it shimmer and shimmy across the pan before you add anything else.
- Brown the turkey:
- Add the ground turkey and break it apart with a spatula, seasoning it with ¼ teaspoon salt, ⅛ teaspoon black pepper, paprika, and red pepper flakes if you're using them. Cook until no longer pink, about 5 to 6 minutes, then transfer to a plate and set aside.
- Clean the skillet:
- Wipe out any excess liquid but leave those flavorful browned bits stuck to the bottom. They'll add depth to the vegetables.
- Sauté the onion:
- Add the remaining tablespoon of olive oil, reduce the heat to medium, and toss in the diced onion. Stir occasionally until it turns translucent and soft, about 3 minutes.
- Add the garlic:
- Stir in the minced garlic and cook just until fragrant, about 30 seconds. Don't let it brown or it will taste bitter.
- Sear the Brussels sprouts:
- Place the halved sprouts cut-side down in the skillet, season with the remaining salt and pepper, and resist the urge to stir. Let them sit undisturbed for 4 minutes until the flat sides turn golden and crispy.
- Steam the sprouts:
- Stir the sprouts with the onions and garlic, pour in the broth or water, cover the skillet, and let everything steam for 4 to 5 minutes. The sprouts should be fork-tender but not mushy.
- Bring it all together:
- Remove the lid, return the cooked turkey to the skillet, and stir everything together. Cook for another 2 minutes until heated through and most of the liquid has evaporated.
- Finish and garnish:
- Turn off the heat, stir in the lemon juice, and taste for seasoning. Sprinkle with Parmesan cheese and chopped parsley if you like, then serve hot straight from the pan.
Save One evening, I brought this skillet to the table still sizzling, and my husband looked up from his phone for the first time all night. We ate in a rare, comfortable silence, scraping the pan clean with our forks. It reminded me that some meals don't need complicated sauces or fancy presentations to feel like something worth savoring.
Variations to Try
If you want a richer flavor, swap the ground turkey for Italian sausage or ground chicken thighs. I've also stirred in toasted pine nuts at the end for a nutty crunch, or drizzled the whole thing with balsamic glaze before serving. On nights when I want more heat, I double the red pepper flakes and add a squeeze of sriracha on top.
Storing and Reheating
Leftovers keep beautifully in an airtight container in the fridge for up to three days. I reheat them gently in a skillet over medium heat with a splash of water to keep everything moist. The sprouts lose a little of their crispness, but the flavors deepen overnight, which I actually love.
Serving Suggestions
This skillet is satisfying enough to eat on its own, but I've also spooned it over brown rice or quinoa when I needed something more filling. A side of crusty bread for soaking up the garlicky bits at the bottom of the pan never hurts either.
- Serve it over cauliflower rice for a low-carb option that still feels complete.
- Pair it with a simple green salad dressed in lemon vinaigrette to echo the brightness.
- Top each portion with a fried egg for a breakfast-for-dinner twist that's surprisingly good.
Save This is the kind of recipe I turn to when I want something nourishing without much fuss. It's become a weeknight staple that never feels boring, and I hope it does the same for you.
Common Recipe Questions
- → How do I get crispy Brussels sprouts?
Place halved sprouts cut-side down in hot oil and cook undisturbed for 4 minutes until golden brown. This creates those delicious crispy edges while keeping the inside tender.
- → Can I use ground beef instead of turkey?
Yes, ground beef works well in this skillet. Cook it the same way, breaking it apart and seasoning with paprika, salt, and pepper. You may want to drain excess fat before proceeding with the vegetables.
- → How do I prevent Brussels sprouts from being bitter?
Proper cooking reduces bitterness. Searing them cut-side down creates caramelization, and steaming with broth helps mellow any bitter notes while adding moisture. The lemon juice also balances flavors beautifully.
- → What can I serve with this skillet?
This is a complete meal on its own with protein and vegetables. If desired, serve over rice, quinoa, or with crusty bread to soak up the flavorful juices. A simple side salad also pairs nicely.
- → How long do leftovers keep?
Store 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 if needed to refresh the dish. The Brussels sprouts maintain their texture well.
- → Can I make this dairy-free?
Simply omit the Parmesan cheese or use a dairy-free alternative. The dish remains flavorful without it thanks to the seasoned turkey, garlic, paprika, and bright lemon juice finish.