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Need a cozy dinner but don’t want to fuss over dishes? This one-pan brussels sprouts and ground turkey skillet is the way to go. It’s all about tossing fresh stuff in a pan and letting it work together. I leaned on this combo when I first got into meal prepping, and honestly, I still get excited when brussels sprouts hit the store.
Tasty Ingredients
- Lemon juice: Squeeze in just before eating for a pop of zing
- Chicken broth: Go for low-salt broth to keep the flavors bright
- Red pepper flakes: Sprinkle as much heat as you like
- Black pepper: Grind fresh over the top for a little spicy background
- Salt: Just a shake over the onions to help bring out their sweetness
- Garlic: Chop it up for an instant hit of savory kick
- Onion: Dice it up for sweet caramel flavor as it cooks
- Olive oil: Lightly coats veggies and adds a nice richness
- Brussels sprouts: Pick crisp, bright ones for the best bite
- Ground turkey: Lean turkey gives soft protein and soaks up all the tasty bits
Simple Steps
- Top It Off with Lemon
- After the stove is off, splash in the lemon juice. This makes all the savory bits shine and perks up every forkful.
- Let the Sprouts Steam
- Add the broth and place a lid over the pan. Lower the heat a bit and leave it for five to seven minutes. You want your sprouts bright green and just soft enough, but not falling apart.
- Season and Add Brussels
- Throw in the sprouts, then mix in salt, pepper, and the red pepper flakes. Toss everything so it’s nicely coated in the oil and flavors. This helps the sprouts brown up and get super tasty.
- Brown Up the Turkey
- Drop the turkey in the pan and use your spoon to break it up as it cooks. Keep stirring until it’s all browned and not pink. You want a nice meaty base going.
- Cook Onions and Garlic
- Pour olive oil into your skillet and get things hot on medium. Toss in the onions first—let them go till you see a golden edge and they’re going soft, about five minutes. Add that garlic and stir like crazy for a minute so it smells awesome. This is where the flavor magic starts.
- Prep Everything
- Cut brussels in half, trim the ends, and toss any sad outer leaves. Have onions and garlic chopped so you’re not scrambling when it’s go-time.
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I love how a little lemon juice totally lifts the flavor from rich and filling to super bright and craveable. My kid says it’s his superhero meal and now we make it every week.
Keeping It Fresh
Let it cool before stashing in a tight-sealed container. It’ll keep three days in the fridge. Flavors only get better as they rest, so leftovers are a lunch treat. Warm it gently on the stove and splash in more broth if it looks dry.
Swaps and Changes
No turkey in your fridge? Ground chicken is almost the same vibe. If you want to skip meat, crumble extra-firm tofu in the skillet and crisp it up. Need it vegetarian? Use veggie broth instead of chicken.
Great Ways to Serve
Scoop this mix over steamy quinoa or brown rice for a filling meal. My kids love it with crunchy bread and a tangle of pickled onions. Want even more color and flavor? Try tossing roasted red pepper chunks in at the end.
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Frequently Asked Questions
- → How can I make sure Brussels sprouts stay crisp?
Don’t put a lid on too soon and don’t cook them too long. Give them a quick sauté first, then steam a little so they’re just right.
- → Can I swap in frozen Brussels sprouts?
Fresh comes out crispier, but frozen works. Just defrost and dry them off before cooking, so you don’t end up with extra water.
- → What herbs go best in this skillet?
Try tossing in rosemary or thyme—both dried or fresh are nice. Sprinkle parsley right before serving for a pop of green.
- → What else should I eat with this?
This goes well with some quinoa, bread with a crunchy crust, or rice. Want something lighter? Throw together a green salad on the side.
- → Can I switch out the ground turkey?
Totally—use ground chicken or lean beef if you want. You might want to play with the seasonings, too, depending on what you pick.