Save The kitchen window was cracked open one autumn evening, and the sizzle of turkey hitting hot oil mixed with the cool breeze drifting in. I'd grabbed a bag of Brussels sprouts on impulse at the farmers market, not quite sure what I'd do with them. Twenty minutes later, the skillet was bubbling with golden edges and garlic-scented steam, and I realized I'd stumbled onto something I'd make again and again. It wasn't fancy, but it felt right: warm, filling, and surprisingly quick for a weeknight.
I made this for my brother the first time he visited my new apartment. He's the kind of person who claims he doesn't like Brussels sprouts, but he went back for seconds without a word. We sat on the couch with our plates balanced on our knees, and he finally admitted that maybe he'd been wrong about them all along. That skillet became my go-to for skeptics and weeknight hunger alike.
Ingredients
- 1 pound ground turkey: Lean turkey keeps the dish light and cooks quickly, breaking apart easily when you use a sturdy spatula.
- 1 pound Brussels sprouts, halved: Cutting them in half exposes more surface area for caramelization and helps them cook evenly in the skillet.
- 1 small yellow onion, diced: Adds a sweet, savory base that softens into the background and ties the whole dish together.
- 3 cloves garlic, minced: Fresh garlic blooms in the oil and perfumes the entire pan within seconds.
- 2 tablespoons olive oil, divided: One tablespoon for the turkey, one for the vegetables, ensuring everything gets its turn to sear.
- 1/4 cup low-sodium chicken broth or water: A splash of liquid steams the sprouts tender without making the skillet soupy.
- 1 tablespoon freshly squeezed lemon juice: Brightens the dish at the very end, cutting through richness and waking up your taste buds.
- 1/2 teaspoon kosher salt, plus more to taste: Seasons in layers, first the turkey, then the vegetables, then adjusted at the finish.
- 1/4 teaspoon freshly ground black pepper, plus more to taste: A little warmth and bite that deepens as everything cooks together.
- 1/2 teaspoon paprika: Adds a subtle smokiness and a hint of color to the turkey as it browns.
- 1/4 teaspoon red pepper flakes, optional: A whisper of heat that builds gently if you want a little kick.
- 2 tablespoons grated Parmesan cheese, optional: Melts slightly into the warm skillet and adds a nutty, salty finish.
- Fresh parsley, chopped, optional: A handful of green freshness sprinkled over the top makes it feel complete.
Instructions
- Prep Your Ingredients:
- Rinse the Brussels sprouts under cold water, trim the tough ends, and slice them in half lengthwise. Dice the onion into small, even pieces and mince the garlic finely so it distributes evenly.
- Heat the Skillet:
- Set a large skillet over medium-high heat and let it warm for a minute. Add 1 tablespoon of olive oil and swirl it around until it shimmers and slides easily across the surface.
- Cook the Turkey:
- Add the ground turkey to the hot oil and break it apart with a spatula, pressing it into the pan. Season with 1/4 teaspoon salt, 1/8 teaspoon black pepper, paprika, and red pepper flakes if using, then cook without stirring too much until no longer pink, about 5 to 6 minutes.
- Set Turkey Aside:
- Transfer the cooked turkey to a plate and set it aside. Wipe out any excess liquid from the skillet, but leave the browned bits stuck to the bottom for flavor.
- Sauté the Onion:
- Add the remaining tablespoon of olive oil to the skillet and reduce the heat to medium. Toss in the diced onion and cook, stirring occasionally, until it softens and 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 or it will turn bitter.
- Sear the Brussels Sprouts:
- Place the halved Brussels sprouts cut-side down in the skillet in a single layer if possible. Season with the remaining salt and pepper, then let them cook undisturbed for 4 minutes until golden brown and crispy on the flat side.
- Steam Until Tender:
- Stir the Brussels sprouts together with the onions and garlic, then pour in the broth or water. Cover the skillet with a lid and let everything steam for 4 to 5 minutes until the sprouts are fork-tender but still have a little bite.
- Combine and Heat Through:
- Remove the lid and return the cooked turkey to the skillet. Stir everything together and cook uncovered for 2 minutes, letting the liquid evaporate and the flavors meld.
- Finish with Lemon:
- Turn off the heat and stir in the freshly squeezed lemon juice. Taste and adjust the seasoning with more salt or pepper if needed.
- Garnish and Serve:
- Sprinkle the grated Parmesan cheese and chopped parsley over the top if you like. Serve hot directly from the skillet or transfer to a serving dish.
Save One rainy Tuesday, I doubled this recipe and brought half to a friend who'd just had a baby. She texted me later that night saying she ate it straight from the container standing at the counter, too hungry to bother with a plate. That's the kind of meal this is: no ceremony, just honest comfort when you need it most.
Storing and Reheating
Leftovers keep beautifully in an airtight container in the refrigerator for up to 3 days. The flavors deepen overnight, and the Brussels sprouts stay tender without turning mushy. Reheat gently in a skillet over medium heat with a splash of broth or water to loosen things up, or microwave in 30-second intervals until warmed through. The crispy edges soften a bit, but the dish still tastes rich and satisfying.
Swaps and Variations
Ground chicken works beautifully in place of turkey, or try Italian sausage if you want a bolder, slightly spicy flavor. For a vegetarian version, swap the meat for crumbled tempeh or white beans and use vegetable broth. A handful of toasted pine nuts or chopped pecans stirred in at the end adds a lovely crunch and nutty richness. If you like heat, drizzle sriracha or a balsamic glaze over the finished skillet for an extra layer of flavor.
Serving Suggestions
This skillet stands alone as a complete meal, but it also pairs wonderfully with fluffy jasmine rice, quinoa, or a crusty slice of sourdough to soak up the juices. A simple green salad with a tangy vinaigrette balances the richness, and roasted sweet potato wedges make it feel like a feast. For a low-carb option, serve it over cauliflower rice or alongside sautéed greens.
- Serve with a wedge of lemon on the side for an extra burst of brightness.
- Top with a fried egg for a hearty breakfast-for-dinner twist.
- Pair with a crisp white wine or sparkling water with a slice of cucumber.
Save This skillet has become my answer to those nights when I want something nourishing without the fuss. It's the kind of recipe that feels like a warm conversation, simple and honest, and always leaves you satisfied.
Recipe Questions & Answers
- → How do I get crispy Brussels sprouts?
Cook halved sprouts cut-side down in hot oil without disturbing for 4 minutes to develop golden-brown caramelization before steaming.
- → Can I use ground beef instead?
Yes, ground beef works well. Drain excess fat after browning to prevent the dish from becoming too greasy.
- → What sides pair with this skillet?
Rice, crusty bread, or roasted potatoes complement nicely. The dish is complete enough to enjoy on its own too.
- → How do I store leftovers?
Keep in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat.
- → Is this gluten-free?
Yes, when using gluten-free broth or water. Omit Parmesan or use dairy-free cheese if avoiding dairy.