Hearty Brussels Sprouts Ground Turkey Skillet
Introduction
I first made this skillet on a rainy weeknight when the fridge held a sad bunch of Brussels sprouts and a package of ground turkey. I wanted something fast, nourishing, and cozy a one-pan meal that smelled like home the moment it hit the skillet. The caramelized edges of the sprouts, the savory sear on the turkey, and a splash of brightness from lemon made this dish an instant favorite at my table.
The textures and aromas nutty, slightly sweet Brussels sprouts and warm, savory turkey remind me of family dinners when everyone lingered long after the plates were empty. If you like simple comfort food with a healthy twist, this recipe will fit right into your weeknight rotation. For a slightly different flavor profile, I sometimes pair it with a tangy pepperoncini skillet I love, which inspired a few of my seasoning choices: https://www.globalrecipe.net/pepperoncini-chicken-skillet/
What Makes It a Must-Try
This skillet is quick, healthy, and wildly satisfying. It cooks in about 25 minutes, uses lean protein, and turns inexpensive produce into a meal that feels gourmet. It’s perfect for busy families, weeknight cooks, and anyone who loves bold flavor with minimal fuss.
Ingredients You’ll Need
For the Skillet
- 1 lb (450 g) ground turkey (preferably 93% lean) use fresh for best texture
- 1 lb (450 g) Brussels sprouts, trimmed and halved
- 1 medium yellow onion, thinly sliced
- 2 cloves garlic, minced
- 2 tbsp olive oil
For the Seasoning
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1 tsp smoked paprika (regular paprika works too)
- 1/2 tsp dried thyme or 1 tsp fresh thyme leaves
- 1/4 tsp red pepper flakes (optional for a little heat)
- 2 tbsp low-sodium soy sauce or tamari (adds umami)
Finishing Touches
- Juice of 1/2 lemon (about 1 tbsp) for brightness
- 2 tbsp chopped fresh parsley (optional)
- 1/4 cup grated Parmesan or crumbled feta (optional; omit for dairy-free)
Notes: Use firm, tight-headed Brussels sprouts for the best texture. If substituting turkey with ground chicken, reduce salt slightly.
How to make Hearty Brussels Sprouts Ground Turkey Skillet in 25 Minutes
Step 1: Prep (5 minutes)
- Trim and halve the Brussels sprouts so cut sides are flat. Thinly slice the onion and mince the garlic. Measure spices into a small bowl for easy seasoning.
Step 2: Brown the turkey (6-8 minutes)
- Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the ground turkey and season with 1/2 tsp salt and 1/4 tsp pepper.
- Cook, breaking up with a spatula, until no pink remains and edges are golden brown, about 6 to 8 minutes. Transfer turkey to a bowl and set aside.
Step 3: Sauté the vegetables (8-10 minutes)
- In the same skillet, add remaining 1 tbsp olive oil. Place Brussels sprouts cut-side down and let sear without moving for 3-4 minutes until deeply caramelized.
- Add sliced onion and continue to cook, stirring occasionally, until onions are translucent and sprouts are tender-crisp, about 4 to 6 more minutes.
- Add garlic and cook 30 seconds until fragrant.
Step 4: Combine and season (3-4 minutes)
- Return turkey to skillet. Sprinkle smoked paprika, thyme, remaining salt and pepper, and red pepper flakes. Stir in soy sauce.
- Cook for 2 to 3 minutes, allowing flavors to marry and any excess liquid to evaporate. Look for a slightly glossy pan and no puddles of liquid.
Step 5: Finish and serve (1-2 minutes)
- Remove from heat and squeeze lemon juice over the skillet. Stir in parsley and sprinkle with Parmesan if using.
- Serve hot. The finished dish should have tender sprouts with browned edges, well-seasoned turkey, and a bright finish from the lemon.
Total cook time: about 25 minutes.
Tips & Recipe Variations
- Use a cast-iron or heavy-bottom skillet for the best sear on Brussels sprouts and turkey.
- If sprouts are large, quarter them so they cook evenly.
- For more caramelization, cook the sprouts a little longer cut-side down before adding onions.
- Vegetarian swap: replace turkey with 1 lb crumbled firm tofu or tempeh; brown in the same way and season generously.
- Low-carb: keep as-is; this is naturally low in carbs when served alone.
- Gluten-free: use tamari or omit soy sauce and add 1 tbsp lemon more for brightness.
- Storage: refrigerate in an airtight container for up to 3 days.
- Reheating: rewarm in a skillet over medium heat to retain texture; microwaving works but may soften the sprouts.
- To prevent a watery skillet, drain excess turkey fat or cook on higher heat to evaporate liquids.
Best Ways to Serve
- Serve over cauliflower rice, quinoa, or whole-grain couscous for a heartier meal.
- Pair with a crisp green salad and a light vinaigrette to balance the rich, savory notes.
- For a low-effort family meal, plate directly from the skillet and garnish with lemon wedges and extra parsley.
- Drink pairings: a bright white wine like Sauvignon Blanc, or a citrusy sparkling water for a nonalcoholic option.
- Nutrition note: this is a protein-forward, vegetable-rich skillet; approximate calories per serving are around 300 to 400 depending on toppings.
Frequently Asked Questions
Q: Can I make this recipe ahead of time?
A: Yes. Cook fully, cool, and store in the fridge up to 3 days. Reheat in a skillet for best texture.
Q: Can I freeze the leftovers?
A: Freezing is possible, but Brussels sprouts may become softer. Freeze in a tightly sealed container for up to 2 months. Thaw overnight before reheating.
Q: What can I use instead of ground turkey?
A: Ground chicken, lean ground beef, or plant-based crumbles work well. Adjust seasonings to taste.
Q: How do I prevent the dish from becoming watery?
A: Sear the turkey hot and drain excess liquid. Cook sprouts on higher heat to evaporate moisture and avoid covering the skillet.
Q: Can this be made vegetarian or dairy-free?
A: Yes. Swap turkey for crumbled tofu or tempeh and omit Parmesan or use a dairy-free alternative.
Review
“I made this on a hectic weeknight and it was a revelation. The sprouts caramelized beautifully and the turkey had amazing flavor. Dinner on the table in under 30 minutes, and everyone asked for seconds.” – Satisfied home cook
Conclusion
This Hearty Brussels Sprouts Ground Turkey Skillet is one of those recipes I return to again and again when I want a fast, wholesome meal that still feels special. It combines simple ingredients, bold flavor, and minimal cleanup perfect for busy nights and friendly enough for casual guests. If you want to explore a variation that inspired part of this dish, check out this related recipe for more skillet ideas: Ground Turkey Brussels Sprouts Skillet | My Heart Beets.
Thanks for cooking along with me. If you try the recipe, please come back and share your tweaks or photos I love hearing how a simple skillet meal becomes a new family favorite.
Hearty Brussels Sprouts Ground Turkey Skillet
Ingredients
Method
- Trim and halve the Brussels sprouts so cut sides are flat. Thinly slice the onion and mince the garlic. Measure spices into a small bowl for easy seasoning.
- Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the ground turkey and season with 1/2 tsp salt and 1/4 tsp pepper.
- Cook, breaking up with a spatula, until no pink remains and edges are golden brown, about 6 to 8 minutes. Transfer turkey to a bowl and set aside.
- In the same skillet, add remaining 1 tbsp olive oil. Place Brussels sprouts cut-side down and let sear without moving for 3-4 minutes until deeply caramelized.
- Add sliced onion and continue to cook, stirring occasionally, until onions are translucent and sprouts are tender-crisp, about 4 to 6 more minutes.
- Add garlic and cook 30 seconds until fragrant.
- Return turkey to skillet. Sprinkle smoked paprika, thyme, remaining salt and pepper, and red pepper flakes. Stir in soy sauce.
- Cook for 2 to 3 minutes, allowing flavors to marry and any excess liquid to evaporate. Look for a slightly glossy pan and no puddles of liquid.
- Remove from heat and squeeze lemon juice over the skillet. Stir in parsley and sprinkle with Parmesan if using.
- Serve hot. The finished dish should have tender sprouts with browned edges, well-seasoned turkey, and a bright finish from the lemon.
Notes
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