Ground Turkey Brussels Sprouts Skillet


Ground Turkey and Brussels Sprouts Skillet by Ashley of

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…

Ground Turkey and Brussels Sprouts Skillet by Ashley of

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…

Ground Turkey and Brussels Sprouts Skillet by Ashley of

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 and Brussels Sprouts Skillet by Ashley of

Ground Turkey Brussels Sprouts Skillet

4.84 from 24 reviews
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Servings 4
Prep Time 10 mins
Cook Time 30 mins


  • 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


  • 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.
Did you make this recipe?Tag @myheartbeets on Instagram and hashtag it #myheartbeets!

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Find out more about my cookbooks Indian Food Under Pressure and South Asian Persuasion.

About Ashley

Hi, I’m Ashley. Thanks for being here! I truly believe that food brings us closer together. Gather around a table with good food and good people, and you’ll have the ingredients you need to create some happy memories. My hope is that you find recipes here that you can’t wait to share with family and friends.


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  1. Allison says

    I l ove this recipe! I’ve made it for my husband and I several times. Sooo good and healthy. Thank you!

  2. Harli says

    5 stars
    I want to start off for thanking you for this recipe.
    Our family is not used to this flavor profile ,the brussel sprouts with the heat of the chili, cayenne duo.
    We have made this numerous times already, but often have leftovers.
    I recently experimented with adding these on top of a pre made pizza dough.
    I layer Hunts Red Sauce, Ground Turkey Brussel Sprouts Skillet, Kraft Parmesan, Kraft Pizza Blend Mozerella, and fresh diced tomatos.
    It is a quick and easy way to spruce these leftovers up for the next days lunch!

  3. Amy B. says

    5 stars
    Loved this recipe and so simple. I never comment on recipes but my whole family loved it. I look forward to checking out more of your recipes.

    • My Heart Beets says

      Hi Amy, thank you for taking the time to leave a comment and for letting me know how much you and your family loved this recipe 🙂 Please let me know what you think of any other recipes that you try from my site!

  4. Andrea says

    I am just here to let you know that I have made this approximately 30 times – I am completely obsessed. I don’t change up the core ingredients, but I increase the spices and sometimes I add various peppers, chipotle chili, etc. because we love super spicy. Our entire family (13 and 17 year olds) LOVES this!

    We eat it over rice, by itself with avocado on top, leftovers as taco meat (AMAAAAZING), again with avocado and crispy cabbage. I feel like this is bordering on an unhealthy (but, healthy) obsession. Thank you so much!

  5. Ashley says

    4 stars
    I made this recipe for my boyfriend and I and when we ate it warm, it seemed really spicy! BUT I found an alternate use for it that I absolutely LOVED! I served this cold with about 1/3 cup of the mixture on a lettuce wrap with a dollop of nonfat plain greek yogurt. SO GOOD! Will be making again!

  6. Lynn Harley says

    3 stars
    On what planet can an average cook, (not a sushi chef) prepare and dice an onion and a bell pepper, clean and mince 4 garlic cloves, and clean and shred a cup of brussels sprouts, in a 10 minute time span? It took me considerably longer than that. In my opinion, the Prep Time stated was WAY off.

    On a scale of 1 to 10, I would rate this recipe a 6. I didn’t like it enough to consider it a “do again.”

    • My Heart Beets says

      I’m not a sushi chef 😉 Just a mama to a toddler who likes to cook. You can buy pre-shredded brussels and minced garlic for less prep – or use a garlic mincer to make the process go faster. I’ll take that 6 out of 10 though – glad you sort of liked it!

  7. Nancy says

    5 stars
    Love this recipe! I’ve made it several times. Even the kids like it, well my picky 17 yr old is still iffy lol Thank you for sharing. I’m now following you for more delicious recipes.

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