Save Last Tuesday, I stood in my kitchen debating what to do with a pound of ground turkey and a bag of Brussels sprouts that had been sitting in my crisper drawer for three days. The sprouts looked a little tired, but I'd learned that sometimes those slightly wilted vegetables caramelize better than the pristine ones. I threw everything into my trusty cast iron skillet, not expecting much, but twenty minutes later my husband wandered in asking what smelled so incredible. That accidental dinner has since become our go-to when we want something satisfying but don't want to spend hours over the stove.
My friend Sarah came over for dinner last month when I was testing this recipe for the third time. She's one of those people who claims to hate Brussels sprouts, the kind who remembers mushy, bitter school cafeteria versions. I didn't tell her what we were eating until she took her first bite and immediately asked for seconds. Now she texts me weekly asking when I'm making it again, which I consider a personal victory in the ongoing campaign to convert sprout skeptics one skillet at a time.
Ingredients
- 1 pound ground turkey (preferably lean): I've used both regular and lean, and honestly the difference is minimal since we're draining excess fat anyway
- 1 pound Brussels sprouts, ends trimmed and halved: Don't toss those outer leaves that fall off during prep, they get incredibly crispy and are like little sprout chips
- 1 small yellow onion, diced: Yellow onions have that perfect sweetness when they caramelize, much better than white onions here
- 3 cloves garlic, minced: Fresh garlic matters, jarred garlic has a weird aftertaste when it cooks this long
- 2 tablespoons olive oil, divided: You need enough oil to get that good sear on both the turkey and the sprouts
- ¼ cup low-sodium chicken broth or water: This creates the steam that finishes the sprouts without making them mushy
- 1 tablespoon freshly squeezed lemon juice: Bottled lemon juice doesn't have the same bright acidity, please use fresh
- ½ teaspoon kosher salt: I keep it light on salt since the Parmesan at the end adds its own salty punch
- ¼ teaspoon freshly ground black pepper: Freshly ground makes such a difference here
- ½ teaspoon paprika: Smoked paprika would be amazing too if you want that extra layer of flavor
- ¼ teaspoon red pepper flakes (optional): Even if you don't like heat, this tiny amount just makes everything taste more alive
- 2 tablespoons grated Parmesan cheese: The salty, nutty finish brings everything together beautifully
- Fresh parsley, chopped: Mostly for color but that fresh herbal note cuts through the richness
Instructions
- Get everything ready before you turn on the stove:
- Rinse those Brussels sprouts, trim off the woody ends, and cut them in half. Dice your onion and mince the garlic now because once cooking starts, things move fast.
- Heat your large skillet over medium-high heat:
- Add 1 tablespoon of olive oil and watch for it to shimmer, that's how you know it's ready.
- Add the ground turkey to the hot pan:
- Break it apart with your spatula and season with ¼ teaspoon salt, ⅛ teaspoon black pepper, paprika, and those red pepper flakes if you're using them.
- Cook the turkey until it's no longer pink:
- This should take about 5 to 6 minutes, and you want some nice browned bits forming.
- Move the turkey to a plate and set it aside:
- Wipe out most of the excess liquid from the skillet but leave those flavorful browned bits on the bottom.
- Add the remaining tablespoon of olive oil:
- Reduce the heat to medium and add your diced onion.
- Sauté the onion until translucent:
- About 3 minutes, you don't want to brown it, just soften it up.
- Stir in the minced garlic:
- Cook for just 30 seconds until fragrant, any longer and it might turn bitter.
- Place the Brussels sprouts cut-side down:
- Season with the remaining salt and pepper, then let them cook undisturbed for 4 minutes.
- Watch for that golden brown color:
- This is where the magic happens, that caramelization is everything.
- Stir everything together:
- Mix the sprouts with the onions and garlic, then pour in the broth or water.
- Cover and steam:
- Let it cook covered for 4 to 5 minutes until the sprouts are fork-tender.
- Remove the lid and add the turkey back:
- Stir to combine and cook for 2 more minutes until everything is heated through and most of the liquid has evaporated.
- Turn off the heat and stir in the lemon juice:
- Taste and adjust the seasoning if it needs anything.
- Finish with Parmesan and parsley:
- Serve it hot right from the skillet or move it to a serving dish if you're feeling fancy.
Save Last weekend I made this for my parents who were visiting from out of town. My dad, a man who has spent sixty years avoiding Brussels sprouts at all costs, went back for thirds. He actually asked for the recipe the next morning, which might be the highest compliment I've ever received in my kitchen.
Making It Your Own
I've swapped ground turkey for spicy Italian sausage when I wanted something with more punch, and the result was incredible. Sometimes I'll add diced bell peppers with the onions for color and sweetness. The beauty of this dish is how forgiving it is with substitutions.
Perfect Sides
A simple green salad with vinaigrette cuts through the richness beautifully. I've also served it over cauliflower rice for a low-carb option, or alongside crusty bread to soak up all those pan juices.
Storage Secrets
This reheats surprisingly well, which I discovered after accidentally making a double batch. The flavors actually meld together more after a night in the refrigerator. Just reheat gently in a skillet with a splash of water.
- Store in an airtight container for up to three days
- Reheat over medium-low heat to prevent the sprouts from getting mushy
- The lemon flavor fades over time, so add a fresh squeeze when reheating leftovers
Save I hope this becomes one of those recipes you turn to when you need something reliable but still special. There's something deeply satisfying about a one-pan meal that delivers this much flavor.
Recipe FAQs
- → How can I make the Brussels sprouts extra crispy?
For exceptionally crispy Brussels sprouts, ensure your skillet is hot when you add them, placing them cut-side down. Cook undisturbed for 4 minutes to achieve a golden-brown sear. You can also broil the finished dish for 1-2 minutes in an oven-safe pan.
- → Can I use a different type of ground meat?
Absolutely! Ground chicken or sausage are excellent alternatives to turkey. Adjust cooking times slightly as needed, ensuring the meat is fully cooked before combining with the other ingredients.
- → What can I add for more flavor or crunch?
Consider adding toasted pine nuts or chopped pecans for a pleasant crunch and nutty undertone. A drizzle of sriracha or balsamic glaze just before serving can also elevate the flavors.
- → How long do leftovers last?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
- → Is this dish suitable for specific diets?
Yes, this meal is naturally high in protein. It can also be gluten-free if you ensure any broth used is certified gluten-free. For dairy sensitivities, simply omit the Parmesan cheese or use a dairy-free alternative.
- → Can I prepare any components ahead of time?
You can wash and trim the Brussels sprouts, dice the onion, and mince the garlic in advance. Store them separately in airtight containers in the refrigerator until ready to cook, to save time on busy nights.