Pin it
Busy evenings call for super simple and filling meals, and that's where this one-pan brussels sprouts and turkey skillet shines. You only need a few fresh items and a big pan to throw everything together. I started making this when I first tried prepping my lunches, and every time brussels sprouts pop up at the store, I get excited to cook this again. It's hearty and just feels like a hug in a bowl.
Inviting Ingredients
- Lemon juice: Squeeze fresh lemon over the dish for brightness right when it's finished
- Chicken broth: Using low sodium broth lets you keep things balanced and still super flavorful
- Red pepper flakes: Sprinkle them in for a gentle heat, or hold back if you want things mild
- Black pepper: Crack some on for earthy warmth and a subtle kick
- Salt: A dash helps all the flavors pop and draws out the best from the veggies
- Garlic: Chop it up small for instant rich, savory goodness
- Onion: Dice up an onion for touches of sweetness and depth as it cooks down
- Olive oil: Drizzle a bit in to keep the skillet light and veggies soft
- Brussels sprouts: Find sprouts that are tough and bright green, so you get the crispiest bites
- Ground turkey: Pick a lean ground turkey that soaks up flavors fast and cooks up healthy
Simple How-To Steps
- Finish With Lemon Goodness
- Turn off the burner and pour in your fresh lemon juice. Give everything a quick stir and set it aside. That citrus punches up all the flavors.
- Let the Brussels Sprouts Steam
- Pour chicken broth into the mix and put a lid on your skillet. Lower the heat and walk away for five to seven minutes, just until sprouts turn bright and you can poke them with a fork but they're not mushy.
- Mix In Brussels and Season Everything
- Drop in those sprout halves, toss on salt, pepper, and red pepper flakes. Give it all a good stir so the veggies are glossy and seasoned all over. They'll start soaking in every bit of flavor.
- Brown the Turkey Up
- Break up your ground turkey in the pan and keep it moving with a spoon. Cook until you see no more pink and bits are nice and brown. This makes everything feel nice and hearty.
- Sizzle the Aromatics
- Pour olive oil in a big skillet set over medium. Throw in diced onion first and let it sweat, giving everything a golden hue after five minutes. Then, toss in garlic and stir for just a minute for a deep, savory smell.
- Chop the Veggies
- Halve your brussels sprouts, cut off any tough ends, and throw away wilty leaves. Dice your onion and mince the garlic ahead so the cooking goes smoothly.
Pin it
That bright splash of lemon really lifts the whole dish. My kid once said it tasted like superhero fuel—and honestly, we end up having this almost every week.
Keeping It Fresh
Let your leftovers cool first, then pop them into a tight container. They'll stay tasty in the fridge up to three days. Honestly, the flavors come together even more for lunch the next day. If you reheat it in a pan, a little broth keeps it from drying out.
Switch It Up
No turkey around? Ground chicken is a quick swap and keeps things lean. If you're skipping meat, crumble up some extra firm tofu and let it brown in the pan. For the broth, veggie works great too if you want it meatless.
How to Serve It
Spoon it over warm quinoa or brown rice and you've got a cozy bowl meal. My kids dip chunks of crusty bread in or pile quick-pickled onions on top. If you want to change things up, mix in some roasted red peppers for more color and crunch right before you dig in.
Pin it
Frequently Asked Questions
- → How do I make sure Brussels sprouts stay crisp?
Let them cook in the pan without a lid for a bit and keep them from cooking too long. Toss them around, then let them steam only until they're soft.
- → Is it okay to swap in frozen Brussels sprouts?
Frozen works fine if you thaw and dry them first—they just won’t be as snappy as fresh ones.
- → Which herbs work best here?
Try rosemary or thyme for a cozy vibe. A little fresh parsley on top makes it pop.
- → What sides go with this dish?
It’s good over quinoa, rice, or even with some crunchy bread. Or grab a crisp salad for something light.
- → Can I switch out ground turkey?
Totally! Ground chicken or lean beef both fit the bill—just check your seasoning and tweak as you need.