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.
Lindsy says
I love this recipe! I hate recipes when you can taste the coconut, and this recipe there is no coconut taste. It is easy and versatile. One question though, do you drain your ground meat after cooking it?
Ashley - My Heart Beets says
Great to hear! I do not drain ground meat. I usually use grassfed and so even when full-fat, it’s still not that bad in my opinion. Totally up to you though.
Jessica F says
This was so good! I don’t like spicy, so I took out the cayenne and replaced it with Curry powder. I then added a bit of honey Dijon when I added the Brussels too. I placed this yummy dish on top of coconut rice 😋😋
Craig says
Been making this for years. Awesome.
Ashley - My Heart Beets says
I’m so glad to hear that! Thanks for letting me know how much you like this recipe 🙂
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.
Norma Sky says
I’m going to try the above recipe tonight. * favorite… Beets, cooked & cut to desired shape, add red onion sliced, small cucumber slices, feta cheese cubed or crumbled, fresh dill. oil, lemon s&p or Mediterranean salad dressing. So good. Can be eaten next day but cukes’ll be red…
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!
Allison says
I l ove this recipe! I’ve made it for my husband and I several times. Sooo good and healthy. Thank you!
Ashley - My Heart Beets says
Allison, that’s so great to hear! I’m glad you and your husband like this so much 🙂
Harli says
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!
My Heart Beets says
Harli, I’m so happy to hear that! Thank you for letting me know how much you and your family like this recipe 🙂 Love that you added this to pizza – yum!
Allie says
Can this be converted for the instant pot? And if so can you use the meat from frozen?
Jess says
Loved how easy this was and even got my 5 year old to eat some veggies 🙂
My Heart Beets says
Jess, that’s so great to hear! Glad your little one liked it! Thanks for letting me know how it turned out for you 🙂
Amy B. says
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!
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!
My Heart Beets says
Andrea, wow that’s so great to hear!! Thanks for letting me know how much you and your family love this 🙂 Love the obsession lol!
Taylor says
I have made this recipe at least 20 times. I halve the cayenne pepper and chili powder!
My Heart Beets says
Taylor, so happy to hear that you’ve made this so many times!
Ashley says
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!
My Heart Beets says
Glad you liked it!
Lynn Harley says
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!
Nancy says
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.
My Heart Beets says
Nancy, I’m so happy to hear that!! Can’t wait to hear what you think of other recipes you try 🙂
Melissa says
Absolutely loved this, as did the entire family.
I added a bag of fresh Brussels, deleted the pepper, as I am a wuss, and topped it with lemon juice before serving with Butter Lettus leaves. It was delightful!
I doubled the recipe and it tasted even better the next day! I am SO thankful for this delicious homemade dinner, which will be a staple in my secret arsenal of recipes.
My Heart Beets says
Melissa, I’m so happy to hear that! Thanks for letting me know how it turned out for you and your family! 🙂
Rose Hamilton says
Made this for dinner last night and it was a HUGE hit!!!! My husband didn’t add any salt to it (he adds a ton to EVERYTHING). Any my picky eater went back for seconds!!! Is there any nutritional information, I use an app to help me follow keto better
My Heart Beets says
Hi Rose, so happy to hear that!! I just added the nutritional info to the recipe card for you 🙂 hope that helps!
Shmotes says
Made this for my family, and they really enjoyed it! Thank you!
My Heart Beets says
That’s great to hear 🙂 Thanks for letting me know how it turned out for you!
Patty T. says
Just made this today. It’s wonderful! Thanks~
My Heart Beets says
So happy to hear that, thanks Patty!
Melissa says
This is a very nice sounding board recipe that is super easy to modify! I made this last night with ground turkey, shredded carrots, onions, a little bit of riced cauliflower (the cast off bits from slicing cauliflower steaks for another meal), and (of course) brussel sprouts. As far as seasoning goes, I went with some salt, pepper, garlic, paprika, and a little bit of thyme, and added a bit of Worcestershire sauce in the final minutes of skillet time.
It was delicious, clean up was super easy, and it made for a low-key and healthy meal after a long day of work.
Thanks for the inspiration!
Mary says
Love this recipe. I wasn’t sure how it would turn out but my husband and I loved it. Thanks for sharing.
My Heart Beets says
Mary, so happy to hear that! Thanks for letting me know how it turned out for you both 🙂
Tina says
My family and I are loving all of the recipes that we have tried so far! They are fabulous! I was wondering for this recipe when you specify chili powder, do you mean Indian chili powder or are you referring to the version found here in the U.S. that is a mix of lots of different spices traditionally used to make chili soup? Thanks so much!
My Heart Beets says
Tina, so happy to hear that!! 🙂 I use Kashmiri chili powder in my recipes every now and then but always label it with the word Kashmiri. I don’t use Indian chili powder in my recipes – just cayenne – so if a recipe calls for “chili” then use American chili powder 🙂 I hope that helps! I’ve also linked to the brand of chili powder I use as well.
Ginger Bingham says
Made this tonight. Delicious! Thanks for another great recipe.
My Heart Beets says
Ginger, so happy to hear that!! Thanks for letting me know how it turned out for you 🙂
Nicole says
5 days into being treated for leaky gutt plus am allergic to dairy. We used to do Blue Apron but it no longer fits the plan. I can’t find a meal delivery kit with whole30 that’s not horribly expensive.
I had these ingredients already and was happy to find your recipe. The first that popped up on my search.
I don’t cook and was able to make this tonight. Very simple and delicious,
Going to look at your other recipes right now.
Thank you so much!
My Heart Beets says
Nicole, so glad you liked this recipe! Can’t wait to hear what you think of any other recipes you try 🙂
Josie says
Fantastic! We didn’t have any cayenne so we subbed curry powder and it was delicious! Can’t wait to make it again! 🙂 thanks!
My Heart Beets says
Josie, that’s great to hear!! Thanks for letting me know how it turned out for you 🙂
Sue Denomy says
Made this tonight. Delishious
My Heart Beets says
Sue, I’m so happy to hear that you liked it! 🙂
Shane says
I switched your recipe up a little – used poblano pepper and spicy pork sausage. Just halved the sprouts and added some chicken stock at the end. Amazing!
Jen says
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!
My Heart Beets says
Jen, I’m so glad to hear that you liked it 🙂
Ria says
This was really easy and delicious. Added some extra Brussels and fresh jalepeno . Extra garlic and fish sauce. Served it over brown rice. Wonderful!
My Heart Beets says
Ria, that’s so great to hear! Thank you for letting me know how it turned out for you 🙂
Debbie Line says
I love love love this recipe!! Don’t change a thing
My Heart Beets says
Thanks, Debbie!
Anamaria says
This was absolutely delicious! Thanks so much for sharing. I look forward to trying a bunch of other recipes on here. Thanks again! 👍🏼
My Heart Beets says
So glad you liked the recipe! Can’t wait to hear what you think of anything else that you make 🙂
Alia says
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!
My Heart Beets says
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 🙂
Samantha says
How much is in a serving? One cup?
Jerri says
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!
My Heart Beets says
Awesome! So happy to hear that, Jerri! 🙂
Bethany says
Do you cook the brussel sprouts first? If so, how? Is there a good way to shred them? Looking forward to trying this.
Debbie Line says
I buy the frozen brussels and just thaw and chop them up and throw them in!
Amber says
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.
My Heart Beets says
Wow, so happy to hear that! Thanks so much for letting me know how it turned out for you, Amber!
Susan says
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!
My Heart Beets says
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 🙂
Jessica says
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!
My Heart Beets says
Jessica, that’s great to hear! I’m so glad you liked it 🙂
Debbie says
I love this recipe, quick and delicious. I did course chop the brussels.
My Heart Beets says
Happy to hear that! 🙂
Martha says
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!
My Heart Beets says
Martha, that’s great to hear! I’m glad you liked it 🙂
Mike Nash says
Wow!! Making this as i type this and after several sample tastes all i can say is hurry up timer! Very tasty indeed! Thx!
My Heart Beets says
Awesome! Happy to hear that, Mike 🙂
Jennifer Poenitske says
By any chance, would you know the container count for someone eating this on the 21 day fix?
Beth says
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.
My Heart Beets says
Happy to hear that you like it, Beth! Thanks for sharing your addition!
patti says
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!
My Heart Beets says
Patti, that’s great to hear!! Thanks for letting me know how it turned out 🙂
Patti says
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!
My Heart Beets says
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!