Save to Pinterest The smell of browning turkey and caramelized Brussels sprouts hits differently on a Tuesday night when you need something fast but real. I stumbled onto this skillet combo during a week when my fridge had exactly two things worth cooking, and somehow it turned into the dinner I crave when I want protein and greens without the fuss. The crispy edges on those sprouts, the way the garlic clings to everything, the hit of lemon at the end—it all just works. No elaborate sauces, no waiting around. Just honest food that tastes like you tried, even when you didn't have to.
I made this for my neighbor once when she mentioned she was tired of chicken and rice. She texted me two days later asking for the recipe, then admitted she'd already made it twice more. That's the thing about skillet dinners—they don't look like much in the pan, but they surprise people. The Parmesan melts into the turkey, the lemon brightens everything up, and suddenly you're eating Brussels sprouts like they're the main event. It became my go-to whenever I need to prove vegetables can be the star without pretending to be pasta.
Ingredients
- Ground turkey (1 pound): Lean turkey keeps this light but hearty, and it soaks up all the paprika and garlic without fighting back.
- Brussels sprouts (1 pound, halved): Halving them creates flat surfaces that caramelize beautifully and turn skeptics into believers.
- Yellow onion (1 small, diced): The onion softens into sweet, savory bits that tie the turkey and sprouts together.
- Garlic (3 cloves, minced): Fresh garlic is non-negotiable here—it perfumes the whole pan and clings to every crevice of the sprouts.
- Olive oil (2 tablespoons, divided): Just enough to get a good sear without making the pan greasy.
- Chicken broth (¼ cup): A splash of broth steams the sprouts tender and lifts all those browned bits off the bottom of the pan.
- Lemon juice (1 tablespoon): Freshly squeezed lemon cuts through the richness and makes the whole dish taste brighter and more alive.
- Paprika (½ teaspoon): Adds a gentle warmth and a hint of color without overpowering the natural flavors.
- Red pepper flakes (¼ teaspoon, optional): A little heat in the background makes every bite more interesting if you like a kick.
- Parmesan cheese (2 tablespoons, grated): Salty, nutty, melty—it clings to the turkey and sprouts like edible confetti.
- Fresh parsley (chopped): A handful of parsley at the end makes it look intentional and adds a fresh, green note.
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, even pieces and mince the garlic so it distributes evenly when it hits the heat.
- Sear the turkey:
- Heat a large skillet over medium-high and add 1 tablespoon of olive oil until it shimmers. Break the ground turkey into crumbles with your spatula, season with salt, pepper, paprika, and red pepper flakes, and cook until no longer pink, about 5 to 6 minutes.
- Set aside the turkey:
- Transfer the cooked turkey to a plate and set it aside. Wipe out any excess liquid from the skillet, but leave those flavorful browned bits stuck to the bottom.
- Cook the onion:
- Add the remaining tablespoon of olive oil to the skillet and reduce the heat to medium. Toss in the diced onion and sauté until it turns translucent and soft, about 3 minutes.
- Add the garlic:
- Stir in the minced garlic and cook just until fragrant, about 30 seconds. Don't let it burn or it'll taste bitter.
- Brown 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 want those cut sides to turn golden brown and crispy.
- Steam until tender:
- Stir the sprouts 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. The steam softens them while keeping that caramelized flavor.
- Bring it all together:
- Remove the lid, return the cooked turkey to the skillet, and stir everything together. Cook for another 2 minutes until the turkey is heated through and most of the liquid has evaporated.
- Finish with brightness:
- Turn off the heat, stir in the lemon juice, and taste for seasoning. Sprinkle with Parmesan cheese and chopped parsley if you're using them, then serve hot straight from the pan.
Save to Pinterest There was a Sunday afternoon when I doubled this recipe and ate it straight from the skillet while standing at the counter, fork in hand, because sometimes that's just how dinner happens. My partner walked in, grabbed a fork, and joined me without a word. We finished the whole pan, no plates, no ceremony, just two people and a skillet of something that tasted way better than it had any right to. That's when I knew this wasn't just a recipe—it was a mood.
How to Get the Crispiest Brussels Sprouts
The secret is patience and a hot pan. Don't stir them around or they'll steam instead of sear. Let them sit cut-side down in the oil, untouched, until they develop a deep golden crust. If you want even more crispness, skip the lid and let them cook a bit longer in the broth, stirring occasionally. For an extra trick, finish the skillet under the broiler for a minute or two if your pan is oven-safe—the tops will blister and char in the best way.
Flavor Swaps and Add-Ins
Ground chicken or crumbled Italian sausage work beautifully in place of turkey—the sausage adds fennel and spice that plays nicely with the sprouts. If you want more texture, toss in toasted pine nuts or chopped pecans right before serving. A drizzle of balsamic glaze or a spoonful of grainy mustard stirred in at the end can shift the whole flavor profile. I've also added dried cranberries once when I had them lying around, and the sweet-tart bursts were a surprise hit.
Storing and Reheating Leftovers
This keeps well in an airtight container in the fridge for up to three days, though the Brussels sprouts lose a bit of their crispness. Reheat in a skillet over medium heat with a splash of broth or water to bring everything back to life. The microwave works in a pinch, but the texture won't be as good. I like to add a fresh squeeze of lemon and a pinch of Parmesan when reheating—it perks everything back up.
- Store in individual portions for quick grab-and-go lunches during the week.
- Reheat in a skillet instead of the microwave to restore some of that caramelized texture.
- Add a fried egg on top of leftovers for an easy breakfast twist.
Save to Pinterest This skillet has saved me on nights when I didn't think I had it in me to cook anything worthwhile. It's proof that simple ingredients and a hot pan can turn into something you're actually excited to eat.
Recipe Questions & Answers
- → How do I get crispy Brussels sprouts?
Place halved Brussels sprouts cut-side down in hot oil and let them cook undisturbed for 4 minutes. This creates a golden-brown caramelized crust before steaming them tender.
- → Can I use ground beef instead of turkey?
Yes, ground beef, chicken, or sausage all work well. Adjust cooking time slightly as beef may render more fat and require draining before proceeding.
- → How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat or in the microwave until warmed through.
- → What can I serve with this skillet?
This works as a complete meal on its own. For a lighter option, serve over rice or quinoa. Crusty bread also pairs well to soak up the juices.
- → Is this gluten-free?
Yes, when using gluten-free broth or water instead of chicken broth. Omit the Parmesan or use a dairy-free alternative to make it completely allergen-friendly.
- → How do I prevent the sprouts from being bitter?
Properly trimming the ends and halving helps. The combination of searing, steaming, and bright lemon juice balances any natural bitterness in the sprouts.