Pin It The skillet was sizzling louder than usual that Tuesday night, and I realized I had forgotten to turn down the heat after browning the turkey. But those Brussels sprouts, already caramelizing at the edges, looked too good to disturb. I let them crisp up a little longer, and that happy accident taught me that a hot pan and a little patience can turn humble ingredients into something unexpectedly delicious. Now I make this dish whenever I need dinner on the table fast but still want it to feel special.
I started making this for my sister after her evening yoga classes. She would walk in, still in her leggings, and I would have the skillet going, garlic just starting to perfume the kitchen. We would sit at the counter with bowls piled high, talking about nothing important while the Parmesan melted into the warm turkey and sprouts. It became our ritual, proof that good food does not need an occasion.
Ingredients
- 1 pound ground turkey (preferably lean): Lean turkey keeps the dish light but still satisfying, and it picks up the paprika and garlic beautifully without overwhelming the sprouts.
- 1 pound Brussels sprouts, ends trimmed and halved: Halving them exposes more surface area for that caramelized crust, and trimming the tough ends ensures every bite is tender.
- 1 small yellow onion, diced: Yellow onions turn sweet and mellow when sautéed, creating a savory base that ties the turkey and sprouts together.
- 3 cloves garlic, minced: Fresh garlic adds aromatic depth in just 30 seconds, and mincing it fine helps it distribute evenly without burning.
- 2 tablespoons olive oil, divided: Olive oil provides the fat needed to brown the turkey and crisp the sprouts without feeling heavy.
- ¼ cup low-sodium chicken broth or water: A splash of broth steams the sprouts to fork-tender perfection while preserving their vibrant green color.
- 1 tablespoon freshly squeezed lemon juice: Fresh lemon juice brightens the whole skillet at the end, cutting through richness and making every flavor pop.
- ½ teaspoon kosher salt, ¼ teaspoon black pepper, ½ teaspoon paprika, ¼ teaspoon red pepper flakes (optional): This simple spice blend adds warmth and a hint of smokiness, with optional heat for those who like a little kick.
- 2 tablespoons grated Parmesan cheese, fresh parsley (optional): Parmesan melts into the hot skillet for a salty finish, and parsley adds a fresh, grassy note that makes the dish feel complete.
Instructions
- Prep Your Ingredients:
- Rinse the Brussels sprouts, trim the tough ends, and slice them in half so they cook evenly. Dice the onion and mince the garlic, setting everything within reach so you can move quickly once the skillet heats up.
- Heat the Skillet:
- Set a large skillet over medium-high heat and add 1 tablespoon of olive oil, letting it shimmer and spread across the surface. A hot pan is key to getting that beautiful browning on the turkey.
- Brown the Turkey:
- Add the ground turkey, breaking it apart with a spatula, and season with ¼ teaspoon salt, ⅛ teaspoon black pepper, paprika, and red pepper flakes if using. Cook until no longer pink and slightly browned, about 5 to 6 minutes, then transfer to a plate and set aside.
- Wipe and Reset the Pan:
- Pour out any excess liquid from the skillet but leave those flavorful browned bits stuck to the bottom. They will add depth to the onions and sprouts.
- Sauté the Onion:
- Add the remaining tablespoon of olive oil and reduce the heat to medium, then toss in the diced onion. Stir occasionally until the onion turns translucent and soft, about 3 minutes.
- Add the Garlic:
- Stir in the minced garlic and cook just until fragrant, about 30 seconds. Do not let it brown or it will turn bitter.
- Crisp 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. You will hear them sizzle as they develop those golden, crispy edges.
- Steam to Tenderness:
- Stir the sprouts with the onions and garlic, then pour in the broth or water, cover the skillet, and steam for 4 to 5 minutes. The sprouts should be fork-tender but still have a little bite.
- Combine and Heat Through:
- Remove the lid, return the cooked turkey to the skillet, and stir everything together. Cook for 2 minutes until the turkey is heated through and most of the liquid has evaporated.
- Finish with Lemon:
- Turn off the heat and stir in the lemon juice, tasting and adjusting the seasoning as needed. Sprinkle with Parmesan and parsley if you like, and serve hot straight from the skillet.
Pin It One night I made this for a friend who swore she hated Brussels sprouts. She took one bite, paused, and said, These do not taste like the ones my mom made. I realized then that the way you cook something matters just as much as what you cook. That crispy edge, the hint of lemon, the warmth of paprika, it all transformed a vegetable she had written off years ago.
Swaps and Variations
Ground chicken or Italian sausage can stand in for turkey, each bringing its own flavor personality to the skillet. If you want extra crispness, slide the finished skillet under the broiler for a minute or two, just watch it closely so nothing burns. For a nutty crunch, scatter toasted pine nuts or chopped pecans over the top before serving.
Storage and Reheating
Leftovers keep beautifully in an airtight container in the fridge for up to three days. Reheat gently in a skillet over medium heat with a splash of broth to keep everything moist, or microwave in short bursts, stirring in between. The Brussels sprouts will soften a bit more, but the flavors only get better as they meld together overnight.
Serving Suggestions
This skillet is hearty enough to stand alone, but it also pairs wonderfully with crusty bread for soaking up any pan juices or a simple side salad dressed with olive oil and vinegar. For a heartier meal, serve it over cauliflower rice or quinoa to soak up the lemony, garlicky bits at the bottom of the pan.
- A drizzle of sriracha or balsamic glaze can add a sweet or spicy kick right before serving.
- If you are feeding a crowd, double the recipe and use two skillets or a large roasting pan.
- Fresh thyme or rosemary stirred in at the end can add an earthy, herbaceous note that feels elegant.
Pin It This dish has become my answer to busy weeknights when I want something nourishing without the fuss. It reminds me that simple ingredients, treated well, can feel like a gift.
Recipe FAQ
- → Can I use frozen Brussels sprouts instead of fresh?
Fresh Brussels sprouts work best here since they develop crispy edges when seared. Frozen sprouts tend to release excess water and won't achieve that desirable golden-brown crust. If you must use frozen, thaw and pat them thoroughly dry before cooking.
- → What other proteins can I substitute for ground turkey?
Ground chicken works as a direct substitute with similar cooking time. For more flavor, try Italian sausage removed from casings, or use ground beef or pork. Just adjust seasonings accordingly since sausage adds extra salt and herbs.
- → How do I get the Brussels sprouts extra crispy?
The key is cooking them cut-side down without disturbing for the full 4 minutes to develop that golden crust. For even more crunch, finish the skillet under the broiler for 1-2 minutes—just ensure your pan is oven-safe and watch closely to prevent burning.
- → Can I make this ahead for meal prep?
This keeps well in airtight containers for up to 3 days, making it excellent for meal prep. Reheat gently in a skillet over medium heat, adding a splash of broth if needed. The Brussels sprouts will soften slightly but still retain great flavor.
- → What can I serve with this skillet?
This satisfying skillet stands alone as a complete meal with protein and vegetables. If you'd like to bulk it up, serve over rice, quinoa, or crusty bread to soak up the flavorful juices. A simple side salad also pairs nicely for extra freshness.