Save I used to be one of those people who pushed Brussels sprouts around my plate as a kid, but everything changed when I learned how to get them properly caramelized. The smell of those crispy edges meeting savory turkey still makes my kitchen feel complete on a busy weeknight. Something magical happens when you let vegetables get golden brown and nutty in the pan.
My sister came over last winter completely exhausted from work and I threw this together in under 30 minutes. Watching her face light up after that first forkful reminded me why simple food done right beats complicated recipes every time.
Ingredients
- Ground Turkey: Lean turkey keeps this dish light but still satisfying and absorbs all those wonderful spices beautifully
- Brussels Sprouts: Halving them creates maximum surface area for getting those delicious crispy edges everyone secretly fights over
- Yellow Onion: Diced onion becomes sweet and translucent as the base layer of flavor that ties everything together
- Garlic: Fresh minced garlic added near the end keeps its punch and aroma without burning
- Olive Oil: Two tablespoons divided between the turkey and vegetables ensures nothing sticks and everything browns properly
- Chicken Broth: Just a quarter cup creates steam to finish cooking the sprouts while deglazing those flavorful browned bits
- Lemon Juice: Fresh lemon brightness cuts through the richness and wakes up all the other flavors
- Paprika and Red Pepper Flakes: These spices give the turkey a warm depth and optional gentle heat that builds slowly
- Parmesan and Parsley: The finishing touches that make this skillet dinner feel like something special
Instructions
- Get Everything Ready:
- Rinse those Brussels sprouts well then trim off the tough ends and slice them in half. Dice your onion into small pieces and mince the garlic until its fine.
- Cook the Turkey First:
- Heat your large skillet over medium-high heat and add one tablespoon of olive oil. Break apart the ground turkey with your spatula and season it with a quarter teaspoon salt, pepper, paprika and red pepper flakes. Let it cook until fully browned and no longer pink, about 5 to 6 minutes.
- Make Room for Vegetables:
- Move the cooked turkey to a plate and wipe out most of the excess liquid from your pan but keep those flavorful browned bits. Add the remaining olive oil and turn the heat down to medium.
- Build the Flavor Base:
- Sauté the diced onion for about 3 minutes until it turns translucent. Stir in the garlic and cook just until fragrant, about 30 seconds being careful not to burn it.
- Sear the Brussels Sprouts:
- Place those halved sprouts cut side down in the pan and season with the remaining salt and pepper. Let them cook undisturbed for 4 minutes until they develop a gorgeous golden brown crust.
- Steam Until Tender:
- Stir everything together and pour in the broth or water. Cover the pan and let the sprouts steam for 4 to 5 minutes until they are fork tender.
- Bring It All Together:
- Remove the lid and add the turkey back into the skillet. Stir everything to combine and cook for 2 more minutes until heated through and most of the liquid has evaporated.
- Finish and Serve:
- Turn off the heat and stir in the lemon juice then taste and adjust the seasoning. Sprinkle with Parmesan cheese and fresh parsley right before serving hot.
Save This recipe has become my go-to when friends say they are too tired to cook but still want something nourishing and satisfying.
Making It Your Own
Ground chicken or sausage work beautifully instead of turkey if you want to switch up the protein. Sometimes I throw in toasted pine nuts during the last minute for extra crunch.
Perfecting the Texture
If your sprouts are still too firm after steaming add another splash of broth and cover for another minute. For over the top crispiness slide the whole pan under the broiler for 1 to 2 minutes at the end.
Serving Ideas
This skillet stands alone perfectly but a simple side of rice or crusty bread never hurts. The leftovers actually taste better the next day as the flavors continue to develop.
- A drizzle of balsamic glaze right before serving adds a sweet acidic finish
- Sriracha brings a completely different kind of heat if you want more kick
- Chopped pecans make an excellent substitute for pine nuts
Save Some of the best meals are the ones that come together simply but still manage to feel like a warm hug at the end of a long day.
Recipe Guide
- → What other proteins work well in this dish?
You can easily swap ground turkey for ground chicken or even a mild sausage to change the flavor profile. Adjust seasoning as needed.
- → How can I get my Brussels sprouts extra crispy?
For added crispness, after combining all ingredients, transfer the skillet (if oven-safe) to a preheated broiler for 1-2 minutes. Keep a close eye on them to prevent burning.
- → Are there any good additions for crunch or an extra layer of flavor?
Absolutely! Toasted pine nuts or chopped pecans add a delightful crunch and nutty flavor. A drizzle of sriracha for heat or balsamic glaze for sweetness can also elevate the finished meal.
- → How long do leftovers keep?
This dish makes great leftovers. Store any remaining portions in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
- → What if I don't have chicken broth?
Low-sodium chicken broth can be replaced with water or vegetable broth. The broth helps to deglaze the pan and steam the Brussels sprouts, adding moisture and depth of flavor.
- → What's the best way to prepare the Brussels sprouts?
Trim the tough ends and halve them. Cooking them cut-side down initially helps achieve a beautiful golden-brown sear, adding a delicious caramelized flavor to the dish before steaming.