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 sprout-y 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’s 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 makes 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 😉
PrintGround Turkey Brussels Sprouts Skillet
- Prep Time: 10 mins
- Cook Time: 30 mins
- Total Time: 40 minutes
- Yield: 4
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.
I just came upon your blog last week and am excited about all of your recipes! My family did the Whole30 several year ago and since then follow a Paleo/unprocessed lifestyle most of the time. This month we are actually doing the Whole30 again and enjoyed your spaghetti squash breakfast cups this weekend! Very excited to try other recipes — they look great in photos! Thanks for sharing all of this!
I’m so glad you found my blog, Patti! 🙂 I hope you love all of the recipes you try – please let me know how other recipes turn out for you!
Just wanted to let you know I made this last night and it was very good. Plus it really looks pretty in the pan/on plates. I tweaked it every so slightly and used 1 pound of brussels sprouts and added fish sauce to it while sautéing. Thanks for sharing — we enjoyed!
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Patti, that’s great to hear!! Thanks for letting me know how it turned out 🙂
Thank you so much for this recipe. Can’t tell you how many times and variations on it I’ve made! I find the recipe, as written, a little dry, so I add a 1/4 cup of chicken broth after browning the veggies to steam them a bit. Serve along side avocado cream. Delicious.
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Happy to hear that you like it, Beth! Thanks for sharing your addition!
By any chance, would you know the container count for someone eating this on the 21 day fix?
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Wow!! Making this as i type this and after several sample tastes all i can say is hurry up timer! Very tasty indeed! Thx!
Awesome! Happy to hear that, Mike 🙂
I made this today, as something my daughter can grab and go before work. She loves brussels sprouts and we are both trying to watch what we eat, and eat more naturally! It is very good. I actually added it to some eggs and made an egg scramble with it for an extra protein boost before I head to work. I normally don’t have time for a meal, and sometimes make not so great on the move choices, so this should keep me fueled for a good bit of my 9 1/2 hr day!
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Martha, that’s great to hear! I’m glad you liked it 🙂
I love this recipe, quick and delicious. I did course chop the brussels.
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Happy to hear that! 🙂
What a quick Sunday night make for the week. Whipped this up pretty quickly. Added a 1/2 tsp of cumin to the turkey and some salt and spices to the veggies before I added the turkey back in. Thanks for sharing!
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Jessica, that’s great to hear! I’m so glad you liked it 🙂
Okay – I am never going back to boiled Brussel’s…..this simple recipe is outstanding! Was going to make it for supper but decided to try it on myself first at lunch and am truly impressed. Absolutely delicious. Going to have to find more Brussel sprouts so I can make it again as while I am writing this review I am thinking about sneaking back to the pot for a bit more. Thanks Ashley!
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I’m so happy to hear that you liked this recipe, Susan! Thank you so much for letting me know how it turned out for you 🙂
I tried this recipe this afternoon for lunch and love it. Even the kids ate it and didn’t realize they were eating Brussels sprouts. I added baby spinach while the Brussels were cooking and served the dish with diced tomatoes and avocado on top. So yummy. We will definitely be eating this again.
Wow, so happy to hear that! Thanks so much for letting me know how it turned out for you, Amber!
Do you cook the brussel sprouts first? If so, how? Is there a good way to shred them? Looking forward to trying this.
I buy the frozen brussels and just thaw and chop them up and throw them in!
Just made this with ground chicken, which I only cooked for about 10 minutes because it is very delicate. Overall taste was delicious and I grabbed about 1/2 cup of the penne pasta water and served it over the penne. My husband thought I had put Indian spices in the dish. He loved the subtle heat and we have leftovers for tomorrow. This would be great inside pita too!
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Awesome! So happy to hear that, Jerri! 🙂
How much is in a serving? One cup?
Came upon your blog last week and I’m in love! I made this recipe tonight and had some for dinner, and it was soooo delicious! I made a batch for the week and can’t wait to start making more of your recipes! 3 ingredient naan next!
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Alia, I’m so glad you found my blog! Thanks for letting me know how it turned out for you – can’t wait to hear what you think of any other recipes that you try 🙂
This was absolutely delicious! Thanks so much for sharing. I look forward to trying a bunch of other recipes on here. Thanks again! 👍🏼
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So glad you liked the recipe! Can’t wait to hear what you think of anything else that you make 🙂
I love love love this recipe!! Don’t change a thing
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Thanks, Debbie!
This was really easy and delicious. Added some extra Brussels and fresh jalepeno . Extra garlic and fish sauce. Served it over brown rice. Wonderful!
Ria, that’s so great to hear! Thank you for letting me know how it turned out for you 🙂
This was outstanding, thank you! I added lime zest and the juice of two lime wedges when adding the meat back to the vegetables, and served with the remaining lime wedges on the side. So good and definitely adding to the monthly rotation!
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Jen, I’m so glad to hear that you liked it 🙂