I never (ever) thought I’d say this but… I think I’m addicted to brussels sprouts.
I can’t get enough of them. I like them roasted. I like them deep-fried. I like them stir-fried. I just don’t like them boiled (ew).
They’re the star of this skillet… see them glistening in all their sprouty glory? Ok, they’re actually glistening because I cooked them in coconut oil, but I suppose that’s neither here nor there. Or maybe it is here and there…
Let me introduce you to the rest of my friends – the other players in this skillet game: ground turkey, red bell pepper, and a blend of spices. Then there are brussels, who you know. Obviously.
On their own, these players are pretty chill. But together, they make for an awesome team. Like, so good I’d put them in my bracket. Oh wait, brackets are for basketball, right? Wrong season, wrong sport… I should probably stop using sports analogies when talking about food (but I won’t).
When it comes to sports, all I really care about is what I’m serving during what game. I love cooking for football games. I hate actually having to watch the game…
But, if I was rooting for a team, it’d be… TEAM BRUSSELS SPROUTS.
I’m pretty sure people would be overall happier if we rooted for food instead of sports. I feel like sports just make people stress out? Hm, I just thought of this… if I could root for any food, I’d root for roots! Just so I could say I was rooting for roots. Goooo Beets!
I should probably stop writing these blog posts at 1am…
Make this skillet for breakfast, lunch, or dinner. Or for brunch or brinner. Basically, anytime because this skillet is delicious. It’ll score you points with friends and family. 😉 Maybe put a fried egg on top for a slam dunk… er, touchdown. 😉
Ground Turkey Brussels Sprouts Skillet
Ground Turkey Brussels Sprouts Skillet
Ingredients
- 3 tablespoons coconut oil divided
- 1 onion diced
- 1 pound ground turkey
- 4 cloves garlic minced
- 2 teaspoons chili powder
- 1 teaspoon salt adjust to taste
- ½ teaspoon black pepper
- ½ teaspoon cayenne
- 1 bell pepper diced
- ½ pound brussels sprouts shredded
Instructions
- Melt 2 tablespoons of coconut oil in a large skillet over medium heat.
- Add the onion and stir-fry for 5 minutes or until the onions are soft.
- Then add the ground turkey, garlic and spices and cook for 15-20 minutes, or until the meat is completely cooked through and no longer pink.
- Set some of the meat aside in a bowl to make room for the brussels sprouts.
- Melt the remaining coconut oil in the skillet and add brussels sprouts and a bell pepper. Stir-fry for 5 minutes, or until the vegetables are tender.
- Add the meat back into the pan and mix well. Serve.
Page says
I have been using this recipe frequently the past several years. I use ground chicken and lower the cayenne as I don’t like spicy. I do add a little for flavor. It is delish!!
Ashley - My Heart Beets says
Page, so glad to hear that! Thanks for letting me know how much you like this recipe 🙂
Renee says
I’ve made this for my family of 5 for the last couple years. My only tweak is I always double the recipe and add an entire Costco bag of brussells(I chop them so they are shredded). My husband and I compete in fitness competitions, and this recipe has proven time and time again to work great to rid cells of excess water in the last couple weeks before go day. Thank you for the recipe!
Ashley - My Heart Beets says
Renee, that’s great to hear! I’m so glad you and your family like this recipe 🙂 Thanks for letting me know how much you enjoy this – and for sharing the costco tip!
Lauren says
Adding the fried egg was a great idea. My sister stopped by unexpectedly while I was cooking, so I added a microwaved bag of cauliflower rice to the mix to stretch it (and a little extra seasoning). Tons of food for everyone. This will definitely be in the rotation. Thank you for sharing!
Ashley - My Heart Beets says
Lauren, that’s awesome! Glad to hear that you liked this! Thanks for letting me know how it turned out 🙂
Patrick Clerkin says
Combined this with a gnocchi recipe:
* Olive oil
* 1 (18-ounce) package shelf-stable or refrigerated potato gnocchi
* 6 tablespoons unsalted butter, sliced into 6 pieces
* ½ teaspoon honey
heat 1 tablespoon olive oil over medium-high. Break up any gnocchi that are stuck together, add them to the pan and cook, covered and undisturbed, until golden brown on one side, 2 to 4 minutes. Add the butter and honey, season with salt and a generous amount of black pepper, and cook, stirring, until the butter is golden, nutty smelling and foaming, 1 to 2 minutes.
Plate gnocchi and cover with the ground turkey / Brussels Sprouts mix.
Result is amazing
Ashley - My Heart Beets says
Patrick, sounds delicious with gnocchi – yum!
Bob says
I guess I’ll continue this thread. I came across yyour recipe and it was delicious. But I did modify as follows: I used one fresh garden jalapeno in place of the chili powder and cayenne, and brussell sprout leaves from the top of stalks, a special treat this time of year (from my local farm Silverton Farm NJ). Thank you.
BTW, the name of your site “My Heart Beets” got my attention as I enjoy beets, but only found one recipe?
Ashley - My Heart Beets says
Bob, great to hear! Thanks for sharing your modifications. And glad you like the name of my site – I definitely need to add more beet recipes but here are a few for now: beet raita, beets in an Instant Pot, and beet thoran.
Emm says
So good…so so good!
I love roasted brussel sprouts but really enjoy this combo. Omitted the cayenne because kids but it’s perfect and I will definitely add to the rotation!!
Ashley - My Heart Beets says
Happy to hear that! Thanks for letting me know how much you liked this!