Pin It The skillet was still hissing when my neighbor peeked over the fence and asked what smelled so good. I had just tossed halved Brussels sprouts into the pan, their cut sides already browning, and the scent of paprika-spiced turkey was drifting through the open kitchen window. That dinner became an impromptu porch meal for two, and I've kept this recipe in steady rotation ever since. It's the kind of dish that looks impressive but comes together fast enough for a weeknight.
I made this the first time my sister went dairy-free, and I panicked thinking I'd have to skip the Parmesan. Turns out, the dish was so flavorful on its own that she didn't even notice when I left it off her portion. The garlic, paprika, and those caramelized sprout edges did all the work. Now I often skip the cheese entirely and save it for anyone who wants a sprinkle at the table.
Ingredients
- Ground turkey (1 pound): Lean turkey keeps this light, but it can dry out if overcooked, so pull it off the heat as soon as it loses its pink color.
- Brussels sprouts (1 pound): Halving them and placing them cut-side down is the secret to those crispy, caramelized edges that make people who say they hate Brussels sprouts change their minds.
- Yellow onion (1 small): Diced small, it melts into the background and adds sweetness without competing with the sprouts.
- Garlic (3 cloves): Minced garlic goes in after the onion so it gets fragrant but doesn't burn and turn bitter.
- Olive oil (2 tablespoons, divided): The first tablespoon browns the turkey, the second coaxes color out of the onions and sprouts.
- Chicken broth or water (¼ cup): Just enough to steam the sprouts tender without making the skillet soupy.
- Lemon juice (1 tablespoon): Freshly squeezed is best, it brightens the whole dish and cuts through the richness at the very end.
- Paprika (½ teaspoon): Adds a warm, slightly smoky note that plays well with turkey.
- Red pepper flakes (¼ teaspoon, optional): A gentle kick of heat, skip it if you're cooking for kids or spice-shy eaters.
- Parmesan cheese and parsley (optional): A finishing flourish that makes the skillet look as good as it tastes.
Instructions
- Prep your ingredients:
- Rinse the Brussels sprouts, trim the tough ends, and slice them in half lengthwise. Dice the onion and mince the garlic so everything is ready to go once the pan heats up.
- Heat the skillet:
- Set a large skillet over medium-high heat and add 1 tablespoon of olive oil. Let it shimmer and get hot before adding the turkey.
- 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 using. Cook until no longer pink, about 5 to 6 minutes, then transfer to a plate.
- Wipe the skillet:
- Pour out any excess liquid but leave the browned bits stuck to the pan. They add flavor to everything that follows.
- Cook the onion:
- Add the remaining tablespoon of olive oil and reduce the heat to medium. Toss in the diced onion and sauté until it turns translucent, about 3 minutes.
- Add the garlic:
- Stir in the minced garlic and cook just until fragrant, about 30 seconds. Don't let it brown.
- Crisp the Brussels sprouts:
- Place the halved sprouts cut-side down in the skillet and season with the remaining salt and pepper. Let them cook undisturbed for 4 minutes until they develop golden brown edges.
- Steam to tenderness:
- Stir the sprouts with the onions and garlic, then pour in the broth or water. Cover the skillet and let everything steam for 4 to 5 minutes until the sprouts are fork-tender.
- Bring it all together:
- Remove the lid and return the cooked turkey to the skillet. Stir to combine and cook for 2 minutes, letting the liquid evaporate and the flavors meld.
- Finish and serve:
- Turn off the heat and stir in the lemon juice. Taste and adjust seasoning, then sprinkle with Parmesan and parsley if you like.
Pin It One rainy Tuesday, I doubled this recipe and packed the leftovers into glass containers for lunch the rest of the week. My coworker heated hers up in the break room microwave, and within minutes three people asked for the recipe. It reheats beautifully and somehow tastes even better the next day when the flavors have had time to settle in together.
Swaps and Variations
Ground chicken works just as well as turkey, and Italian sausage (removed from the casing) adds a fennel-forward richness if you're in the mood for something bolder. I've also used ground beef when that's what I had on hand, though it does make the dish a bit heavier. For a vegetarian version, crumble in some firm tofu or white beans and add a splash of soy sauce for umami.
Serving Suggestions
This skillet stands on its own as a complete meal, but I sometimes spoon it over cauliflower rice or a scoop of quinoa when I need to stretch it for extra guests. A side of crusty bread for mopping up any pan juices never hurts either. If you want to make it feel fancier, a drizzle of balsamic glaze or a handful of toasted pine nuts does the trick.
Storage and Make-Ahead Tips
Leftovers keep well in an airtight container in the fridge for up to three days, and I've never had any complaints about reheating them in the microwave or on the stovetop with a splash of water. You can prep the Brussels sprouts, onion, and garlic ahead of time and store them in the fridge so dinner comes together even faster. If you have an oven-safe skillet, try broiling the finished dish for a minute or two to add extra crispness before serving.
- Let the skillet cool completely before transferring leftovers to prevent condensation and sogginess.
- Reheat gently to keep the turkey from drying out.
- Freeze individual portions for up to a month if you want to meal prep in bulk.
Pin It This recipe has become my go-to when I want something nourishing without a lot of fuss or a sink full of dishes. I hope it finds a spot in your weeknight lineup too.
Recipe FAQs
- → Can I use frozen Brussels sprouts instead of fresh?
Fresh Brussels sprouts work best here since they develop better crisp edges when seared. Frozen sprouts release excess moisture that prevents proper browning and can make the dish watery. If you only have frozen, thaw them completely and pat dry thoroughly before cooking, though the texture won't achieve the same caramelized exterior.
- → What other ground meats can I substitute?
Ground chicken, turkey sausage removed from casings, or even lean ground beef work well in this skillet. Each brings slightly different flavor notes—chicken remains milder while beef adds more richness. Adjust cooking time slightly based on the fat content of your chosen protein.
- → How do I know when Brussels sprouts are properly cooked?
Perfectly cooked sprouts should be fork-tender but not mushy, with golden-brown caramelized edges where they touched the pan. The halved sprouts steam covered after initial searing, which softens the interiors while maintaining texture. Taste one before serving—it should yield easily to a fork but still have slight bite.
- → Can I make this dish dairy-free?
Absolutely. Simply omit the Parmesan garnish or use a dairy-free alternative. The skillet remains flavorful without cheese thanks to the seasoned turkey, aromatic vegetables, and bright lemon finish. You might add extra fresh herbs or a drizzle of balsamic to compensate for the missing umami element.
- → How can I add more vegetables to this skillet?
Bell peppers, zucchini, or sliced mushrooms complement the existing flavors beautifully. Add them during the onion sauté step so they cook through properly. Just keep in mind that adding more vegetables may require additional broth or a slightly larger pan to prevent overcrowding, which would inhibit proper browning.