Save My skillet was smoking when I realized I had forgotten to stir the Brussels sprouts. The cut sides had turned almost mahogany, edges crisp and sweet. Instead of panicking, I tasted one and smiled, that accidental char was exactly what the dish needed. Now I sear them on purpose, letting them sit undisturbed while the turkey browns in its own corner. Its become my favorite weeknight reset, the kind of meal that asks for nothing but attention and rewards you with golden, savory bites.
I made this for my neighbor who swore she hated Brussels sprouts. She stood in my kitchen, skeptical, watching me flip the halved rounds until they caramelized. When she took her first bite, she went quiet, then asked for the recipe on her phone before she even finished her plate. That moment taught me that texture changes everything, and a hot skillet is more convincing than any argument.
Ingredients
- Ground turkey (1 pound): Lean turkey works best here because it browns without releasing too much fat, and it soaks up the paprika and garlic beautifully.
- Brussels sprouts (1 pound): Halving them exposes more surface area for caramelization, which is where all the nutty, sweet flavor hides.
- Yellow onion (1 small): Diced onion softens into the background, adding a subtle sweetness that rounds out the savory turkey.
- Garlic (3 cloves): Minced garlic blooms in the hot oil and perfumes the entire skillet, just 30 seconds is all it needs.
- Olive oil (2 tablespoons, divided): The first tablespoon coats the turkey, the second gives the vegetables a golden sear without sticking.
- Chicken broth (¼ cup): A splash of broth steams the sprouts tender and picks up all the browned bits stuck to the pan.
- Lemon juice (1 tablespoon): Freshly squeezed lemon juice cuts through the richness and wakes up every flavor right before serving.
- Kosher salt (½ teaspoon plus more): Salt in layers, first on the turkey, then on the sprouts, so every component tastes seasoned on its own.
- Black pepper (¼ teaspoon plus more): Freshly ground pepper adds a gentle heat that supports the paprika without overwhelming.
- Paprika (½ teaspoon): Smoked or sweet paprika both work, lending a warm, earthy note that ties turkey and vegetables together.
- Red pepper flakes (¼ teaspoon, optional): A pinch of flakes gives a subtle kick that sneaks up on you halfway through the bite.
- Parmesan cheese (2 tablespoons, optional): Grated Parmesan melts slightly into the hot skillet, adding a salty, nutty finish.
- Fresh parsley (optional): Chopped parsley brightens the plate and adds a pop of green that makes the dish feel complete.
Instructions
- Prep your ingredients:
- Rinse the Brussels sprouts under cold water, trim the tough stem ends, and slice each one in half through the core. Dice the onion into small, even pieces and mince the garlic so it distributes evenly when it hits the heat.
- Heat the skillet:
- Set a large skillet over medium-high heat and let it warm for a full minute. Add 1 tablespoon of olive oil and swirl it around until it shimmers and slides easily across the surface.
- Brown the turkey:
- Add the ground turkey to the hot skillet and break it apart with a spatula into small crumbles. Season immediately with ¼ teaspoon salt, ⅛ teaspoon black pepper, paprika, and red pepper flakes if using, then cook without stirring too much until the meat is no longer pink, about 5 to 6 minutes.
- Set turkey aside:
- Transfer the cooked turkey to a clean plate and set it aside. Wipe out any excess liquid from the skillet with a paper towel, but leave the browned bits stuck to the bottom, thats where the flavor lives.
- Start the vegetables:
- Add the remaining tablespoon of olive oil to the skillet and reduce the heat to medium. Toss in the diced onion and let it sauté, stirring occasionally, until it turns translucent and soft, about 3 minutes.
- Add the garlic:
- Stir in the minced garlic and cook just until it smells fragrant and golden, about 30 seconds. Watch it closely so it doesnt burn and turn bitter.
- Sear the Brussels sprouts:
- Place the halved Brussels sprouts cut-side down in a single layer across the skillet. Season with the remaining salt and pepper, then let them sit undisturbed for 4 minutes so the cut sides caramelize and develop crispy, golden edges.
- Steam the sprouts:
- Stir the Brussels sprouts together with the onions and garlic, then pour in the chicken broth or water. Cover the skillet with a lid and let everything steam for 4 to 5 minutes, until the sprouts are fork-tender but still have a little bite.
- Bring it all together:
- Remove the lid and return the cooked turkey to the skillet. Stir everything together and cook for another 2 minutes, letting the liquid evaporate and the flavors meld.
- Finish with lemon:
- Turn off the heat and drizzle the lemon juice over the skillet, stirring gently to coat. Taste and adjust the seasoning with more salt or pepper if needed, then sprinkle with Parmesan cheese and chopped parsley if youre using them.
- Serve:
- Serve the skillet hot, straight from the pan or transferred to a serving dish. The contrast between the crispy sprouts and tender turkey is best enjoyed immediately.
Save One Sunday evening, I served this to my brother who usually avoids vegetables like theyre homework. He went back for seconds without a word, then texted me the next day asking if I had any leftovers. That quiet approval, the kind that comes with an empty plate and no commentary, told me this recipe had crossed over from healthy obligation to something people actually crave. Its the kind of meal that feeds you without feeling like a compromise.
How to Get the Crispiest Brussels Sprouts
The secret is patience and a hot, dry skillet. After you lay the halved Brussels sprouts cut-side down, resist the urge to move them around. Let them sit for a full 4 minutes so the natural sugars caramelize against the pan, creating those dark, crispy edges that taste almost nutty. If your skillet is overcrowded, the sprouts will steam in their own moisture instead of searing, so give them space or work in batches. Once theyre golden, the steaming step with broth finishes the inside to tender perfection without losing that crisp.
Swaps and Variations
Ground turkey is mild and lean, but you can swap it for ground chicken, pork, or even crumbled sausage if you want more fat and spice. For a vegetarian version, try crumbled tempeh or white beans, adjusting the seasoning to make up for the missing savory depth. If Brussels sprouts arent your thing, broccoli florets or quartered baby potatoes work beautifully with the same method. A handful of dried cranberries or pomegranate seeds stirred in at the end adds a sweet-tart contrast that makes the dish feel a little more special.
Storing and Reheating
This skillet keeps well in an airtight container in the fridge for up to 3 days, though the Brussels sprouts will lose some of their crispness. When reheating, use a skillet over medium heat instead of the microwave to bring back a bit of that sear. Add a splash of broth or water if the mixture looks dry, and stir gently until everything is warmed through. If you want to meal prep, cook everything except the lemon juice and garnishes, then add those fresh when you reheat for the best flavor.
- Reheat in a skillet with a splash of broth to revive texture and moisture.
- Store garnishes like Parmesan and parsley separately so they stay fresh and vibrant.
- For extra crispness, spread leftovers on a sheet pan and broil for 2 minutes before serving.
Save This skillet has become my go-to when I want something nourishing without the fuss, the kind of meal that fills the kitchen with good smells and leaves you satisfied without feeling heavy. Keep it simple, let the ingredients speak, and youll have dinner on the table before you know it.
Recipe FAQs
- → Can I use frozen Brussels sprouts instead of fresh?
Fresh Brussels sprouts work best for achieving those crisp, golden edges. Frozen sprouts release more water during cooking, which can prevent proper browning and make the dish soggy. If you only have frozen sprouts, thaw and pat them completely dry before cooking, though the texture won't be quite as good as fresh.
- → What can I substitute for ground turkey?
Ground chicken, lean ground beef, or Italian sausage all work well as substitutes. Keep in mind that sausage may be fattier and could require draining excess liquid. For a vegetarian version, try crumbled plant-based sausage or tempeh, adjusting cooking times accordingly.
- → How do I know when Brussels sprouts are done cooking?
The sprouts should be fork-tender when pierced, with golden-brown caramelized edges where they touched the pan. If they're still crunchy in the center, continue cooking with the lid on for another 2-3 minutes. The residual heat will also help them finish cooking while the dish rests before serving.
- → Can I make this ahead of time for meal prep?
Absolutely! This dish reheats beautifully. Store in airtight containers in the refrigerator for up to 3 days. Reheat in a skillet over medium heat with a splash of broth or water to refresh the texture, or microwave in 1-minute intervals until heated through.
- → How can I make this dish dairy-free?
Simply omit the Parmesan cheese garnish, or substitute with nutritional yeast or a dairy-free Parmesan alternative. The rest of the dish is naturally dairy-free, and the lemon, herbs, and seasonings provide plenty of flavor without needing cheese.
- → Why do I need to wipe out the skillet after cooking the turkey?
Excess moisture from the turkey can prevent the Brussels sprouts from properly searing and developing those crispy edges we want. Wiping the skillet removes extra liquid while preserving the flavorful browned bits (fond) on the bottom, which add depth to the vegetables.