Save to Pinterest The first skillet I ever owned was a hand-me-down from my aunt, seasoned unevenly and slightly warped. I made this Brussels sprouts and ground turkey dinner in it on a Tuesday night when the fridge was nearly empty and I needed something fast, filling, and flavorful. The way those halved sprouts seared golden against the hot metal, edges curling and crisping, made me realize I didn't need fancy ingredients to feel proud of dinner. That skillet is long retired now, but this recipe still reminds me that good meals come from simple moments. It's become my go-to when I want something hearty without the fuss.
I made this for a friend who swore she hated Brussels sprouts. She stood in my kitchen, arms crossed, skeptical as I tossed them into the hot skillet. The sizzle filled the air, garlic and paprika blooming into something warm and inviting. By the time I stirred in the lemon juice and Parmesan, she had already grabbed a fork. She didn't say much, just nodded and took another bite. That quiet approval meant more than any compliment ever could.
Ingredients
- 1 pound ground turkey (preferably lean): The lean version keeps the dish light but still filling, and it absorbs the paprika and garlic beautifully as it browns.
- 1 pound Brussels sprouts, ends trimmed and halved: Halving them exposes more surface area to the heat, which means more caramelized, crispy edges.
- 1 small yellow onion, diced (about 1 cup): It adds sweetness and depth, softening into the background while anchoring all the flavors.
- 3 cloves garlic, minced: Fresh garlic blooms in the oil and makes the whole kitchen smell like comfort.
- 2 tablespoons olive oil, divided: Just enough to sear the turkey and give the sprouts that golden crust without making the dish greasy.
- ¼ cup low-sodium chicken broth or water: This little splash steams the sprouts tender while keeping the pan from drying out.
- 1 tablespoon freshly squeezed lemon juice: A bright finish that cuts through the richness and wakes up every flavor.
- ½ teaspoon kosher salt (plus more to taste): Salt as you go, tasting and adjusting, because every ingredient deserves its moment.
- ¼ teaspoon freshly ground black pepper (plus more to taste): Freshly cracked pepper adds a subtle bite that preground just can't match.
- ½ teaspoon paprika: It brings warmth and a whisper of smokiness without overpowering the dish.
- ¼ teaspoon red pepper flakes (optional, for heat): A pinch adds gentle heat, but you can skip it if you prefer things mild.
- 2 tablespoons grated Parmesan cheese: The salty, nutty finish ties everything together and makes the dish feel indulgent.
- Fresh parsley, chopped: A handful of green at the end makes it look (and taste) fresher and brighter.
Instructions
- Prep Your Ingredients:
- Rinse the Brussels sprouts, trim the tough ends, and slice them in half lengthwise. Dice the onion into small, even pieces and mince the garlic so it releases its full aroma when it hits the heat.
- Heat the Skillet:
- Set a large skillet over medium-high heat and add 1 tablespoon of olive oil. Let it shimmer and ripple, a sign that it's ready to sear.
- Cook 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 using. Cook until no longer pink, about 5 to 6 minutes, letting it brown in spots for extra flavor.
- Set Turkey Aside:
- Transfer the cooked turkey to a plate and set it aside. Wipe out any excess liquid from the skillet, but leave those tasty browned bits stuck to the bottom.
- Add More Oil:
- Pour the remaining tablespoon of olive oil into the skillet and reduce the heat to medium. Give it a moment to warm up again.
- Sauté the Onion:
- Toss in the diced onion and cook, stirring occasionally, until it turns soft and translucent, about 3 minutes. The sweetness will start to build as it softens.
- Add the Garlic:
- Stir in the minced garlic and cook just until fragrant, about 30 seconds. Don't let it burn or it'll turn bitter.
- Sear the Brussels Sprouts:
- Place the halved Brussels sprouts cut-side down in the skillet, season with the remaining salt and pepper, and let them cook undisturbed for 4 minutes. This is when they develop that golden, caramelized crust.
- Steam Until Tender:
- Stir the sprouts with the onions and garlic, then add the broth or water. Cover the skillet and let everything steam for 4 to 5 minutes, until the sprouts are fork-tender but still have a little bite.
- Bring It All Together:
- Remove the lid and return the cooked turkey to the skillet. Stir everything together and cook for another 2 minutes, allowing the liquid to evaporate and the flavors to meld.
- Finish with Lemon:
- Turn off the heat and stir in the fresh lemon juice. Taste and adjust the seasoning if needed, then sprinkle with Parmesan cheese and chopped parsley if you like.
- Serve Hot:
- Serve straight from the skillet or transfer to a serving dish. Either way, it's best enjoyed while still warm and fragrant.
Save to Pinterest There was a winter evening when I doubled this recipe for a small gathering, and everyone stood around the stove with forks, eating straight from the pan. No one waited for plates or formalities. The warmth of the skillet, the steam rising, the crunch of those crispy edges, it all felt communal and easy. That's when I knew this wasn't just a weeknight shortcut. It was the kind of dish that brought people together without trying too hard.
How to Store and Reheat Leftovers
Let the skillet cool completely before transferring leftovers to an airtight container. Store in the refrigerator for up to 3 days. When you're ready to reheat, warm it in a skillet over medium heat with a splash of broth or water to keep it from drying out. The microwave works too, but the skillet brings back some of that crispy texture. A quick squeeze of fresh lemon juice after reheating makes it taste like you just cooked it.
Swaps and Variations to Try
Ground chicken or crumbled Italian sausage work beautifully in place of turkey if you want a different flavor. For a vegetarian version, swap the meat for white beans or crumbled tempeh and use vegetable broth. If you're feeling adventurous, toss in toasted pine nuts or chopped pecans for a nutty crunch. A drizzle of balsamic glaze or a spoonful of sriracha just before serving can add a sweet or spicy kick. Play around and make it your own.
Serving Suggestions
This skillet is hearty enough to stand on its own, but it also pairs well with a side of crusty bread or a simple green salad. If you want to stretch it further, serve it over quinoa, brown rice, or cauliflower rice. It's also fantastic tucked into a wrap with a little hummus or tzatziki. However you serve it, keep it simple and let the flavors do the talking.
- Serve with a slice of warm sourdough to soak up any pan juices.
- Pair with a crisp white wine or sparkling water with lemon.
- Top with a fried egg for a protein-packed breakfast-for-dinner twist.
Save to Pinterest This recipe has carried me through rushed weeknights, last-minute guests, and evenings when I just needed something nourishing and uncomplicated. I hope it does the same for you.
Recipe FAQs
- → Can I use ground beef instead of turkey?
Yes, ground beef works well as a substitute. Keep in mind it may render more fat, so you might want to drain excess before continuing with the vegetables. Adjust cooking time slightly if needed.
- → How do I get the Brussels sprouts crispy?
Place halved sprouts cut-side down in the hot oil and let them cook undisturbed for 4 minutes. This direct contact creates the golden, caramelized edges. Avoid stirring too frequently during this initial sear.
- → Is this dish freezer-friendly?
While it can be frozen for up to 2 months, the Brussels sprouts may become slightly softer upon reheating. For best results, store in the refrigerator for up to 3 days and reheat gently in a skillet.
- → What sides pair well with this skillet?
This complete protein and vegetable dish stands well alone, but you could serve it over rice, quinoa, or crusty bread. A simple side salad or roasted sweet potatoes also complement the flavors nicely.
- → Can I make this ahead?
You can prep all ingredients in advance: trim and halve the sprouts, dice the onion, and mince the garlic. Store separately in the refrigerator. The dish cooks quickly, so final assembly takes just minutes.