Save My neighbor knocked on the door one Wednesday evening holding a bag of Brussels sprouts from her garden, insisting I take them before they went to waste. I had ground turkey thawing and zero plan for dinner. Twenty minutes later, the skillet was sizzling with golden-edged sprouts and savory turkey, filling the kitchen with garlic and paprika. That impromptu meal became my go-to weeknight rescue.
I made this for my brother when he started eating healthier, and he actually asked for seconds. He usually picks around vegetables, but the crispy edges and hint of lemon won him over. Now he texts me every few weeks asking if I remember that turkey and sprouts thing.
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Ingredients
- Ground turkey (1 pound): Lean turkey keeps the dish light but still satisfying, and it soaks up the paprika and garlic beautifully without overpowering the sprouts.
- Brussels sprouts (1 pound, halved): Cutting them in half exposes more surface area for caramelization, which is where all the nutty, sweet flavor comes from.
- Yellow onion (1 small, diced): Adds a mild sweetness and aromatic base that ties the turkey and sprouts together.
- Garlic (3 cloves, minced): Fresh garlic blooms in the oil and infuses the whole skillet with warmth.
- Olive oil (2 tablespoons, divided): One tablespoon for the turkey, one for the vegetables, ensuring everything gets golden without sticking.
- Chicken broth or water (¼ cup): Just enough liquid to steam the sprouts tender without making the skillet soggy.
- Lemon juice (1 tablespoon): A bright finish that cuts through the richness and wakes up every flavor.
- Kosher salt, black pepper, paprika, red pepper flakes: Simple seasonings that layer warmth, a little smokiness, and optional heat.
- Parmesan cheese and parsley (optional): A final sprinkle adds a salty, herby flourish that makes the dish feel special.
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Instructions
- Prep your vegetables:
- Rinse the Brussels sprouts under cold water, trim the tough ends, and slice them in half lengthwise. Dice the onion into small pieces and mince the garlic finely so it distributes evenly.
- Heat the skillet and cook the turkey:
- Set a large skillet over medium-high heat and add 1 tablespoon of olive oil, letting it shimmer before adding the ground turkey. Break it apart with a spatula, season with salt, pepper, paprika, and red pepper flakes if using, and cook until no longer pink, about 5 to 6 minutes.
- Set turkey aside and prep the pan:
- Transfer the cooked turkey to a plate and wipe out any excess liquid from the skillet, leaving the flavorful browned bits stuck to the bottom.
- Sauté the aromatics:
- Add the remaining tablespoon of olive oil to the skillet and reduce the heat to medium. Toss in the diced onion and cook until it turns translucent, about 3 minutes, then stir in the garlic and cook just until fragrant, about 30 seconds.
- Brown the Brussels sprouts:
- Place the halved sprouts cut-side down in the skillet, season with the remaining salt and pepper, and let them cook undisturbed for 4 minutes. You want those cut sides to turn golden brown and caramelized.
- Steam until tender:
- Stir the sprouts to mix them with the onions and garlic, pour in the broth or water, cover the skillet, and let everything steam for 4 to 5 minutes until the sprouts are fork-tender.
- Combine and finish:
- Remove the lid, return the turkey to the skillet, and stir everything together. Cook for another 2 minutes until heated through and most of the liquid has evaporated, then turn off the heat and stir in the lemon juice.
- Garnish and serve:
- Taste and adjust seasoning if needed, then sprinkle with Parmesan cheese and chopped parsley if desired. Serve hot directly from the skillet or transfer to a serving dish.
Save One Sunday, I doubled the recipe and brought it to a potluck, worried it was too simple compared to the casseroles and desserts. It was the first dish to disappear. Three people asked for the recipe, and one friend admitted she had never liked Brussels sprouts until that moment.
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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 want more flavor. I have also used ground beef when that is what I had on hand, though it does make the dish a bit heavier. For a vegetarian version, swap the turkey for crumbled tempeh or white beans and use vegetable broth.
Storage and Reheating
Leftovers keep in an airtight container in the fridge for up to three days and taste even better the next day once the flavors meld. Reheat in a skillet over medium heat with a splash of broth to bring back moisture, or microwave in 30-second intervals, stirring between each. The sprouts will soften a bit but still taste delicious.
Serving Suggestions
This skillet is hearty enough to serve on its own, but I love spooning it over a scoop of cauliflower rice or quinoa for extra bulk. A simple green salad with lemon vinaigrette on the side balances the richness. Sometimes I tuck leftovers into a wrap with hummus and arugula for an easy next-day lunch.
- Top with a fried egg for a satisfying breakfast-for-dinner twist.
- Drizzle with balsamic glaze or sriracha before serving for an extra layer of flavor.
- Toss in toasted pine nuts or chopped pecans right before serving for crunch.
Save This skillet has rescued more weeknights than I can count, and it never feels boring. I hope it becomes one of those recipes you make without thinking, the kind that feels like home.
Questions & Answers
- → How do I get crispy Brussels sprouts?
Place halved sprouts cut-side down in hot oil and cook undisturbed for 4 minutes. This creates golden caramelization before steaming them tender with broth.
- → Can I use ground chicken instead of turkey?
Absolutely. Ground chicken works beautifully with the same seasonings and cooking method. You could also try mild sausage for extra flavor.
- → What sides pair well with this skillet?
Rice, quinoa, or crusty bread soak up the flavorful juices. A simple green salad with vinaigrette complements the hearty nature of the dish.
- → How do I store leftovers?
Keep 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.
- → Is this dish gluten-free?
Yes, if you use water or certified gluten-free chicken broth. Omit the Parmesan or use a dairy-free alternative to make it completely allergen-friendly.
- → Can I make this ahead?
Prep ingredients in advance—trim and halve sprouts, dice onion, and mince garlic. Store separately in the refrigerator for up to 24 hours before cooking.
