Don’t let the simple ingredient list fool you. This shaved Brussels sprouts and ground turkey skillet comes together in one pan in about 30 minutes and a quick soy-ginger sauce gives it so much flavor. Spoon it over rice for an easy weeknight dinner that my whole family adores…and I think yours will too.

A person holds a gray bowl filled with white rice topped with a stir-fried ground meat and vegetable mixture, garnished with sliced green onions; a fork rests in the bowl. Nearby are bowls of sesame seeds and more green onions.

The dinner I almost didn’t make…and now is part of our regular rotation

I wasn’t planning on making this recipe. Seriously. 😂

I had bought a bag of shaved Brussels sprouts to make my Garlic Parmesan Shaved Brussels Sprouts one night, but then we ended up going to a friend’s house for dinner instead. Great for us…not so great for the Brussels sprouts hanging out in my fridge that suddenly needed a new purpose before they went bad. A couple of days later, I spotted some ground turkey sitting next to them and had one of those little lightbulb moments and made…this. Before dinner was even over, both Ken and Allie looked up and said, “You wrote this one down, right?” Well…here we are.

Now, I personally feel like the humble Brussels sprout is a wildly underappreciated veggie. I mean, I get it. It’s not really presented in too many different and interesting ways, but this turkey skillet truly gives Brussels sprouts a completely different personality. First, enjoying them shaved instantly makes them less of a workout to eat. And then cooking said shredded Brussels sprouts right alongside the turkey softens that hearty texture and lets them soak up all that savory soy ginger flavor of the sauce (that was inspired by the sauce I use in your favorite turkey egg roll in a bowl recipe). If you’ve got someone in your house who isn’t quite sold on Brussels sprouts yet, this might be the recipe that wins them over.

So, bagged shaved Brussels sprouts are absolutely worth buying for the convenience and making this one sososo easy to throw together…. but I personally find those suckers tend to have a lot of bigger tough pieces in there, so I always pick out any larger pieces of stem that sneak into the bag. If whole Brussels sprouts are what you have (or they’re on sale), they’re surprisingly easy to shred yourself in a food processor or with a knife. This recipe also reheats beautifully, so don’t hesitate to make extra for lunches during the week.

Let’s make dinner together. Just you and me….

Jump to Recipe Instructions
Overhead view of ingredients on a marble surface, including ground meat, shredded cabbage, soy sauce, olive oil, garlic cloves, ginger, green onions, seasonings, and various small bowls with spices and liquids.
Gather up your fresh ingredients.
A person pours soy sauce into a measuring cup containing minced garlic, ginger, and red pepper flakes. Fresh ginger, green onions, and sliced cabbage are nearby on a cutting board and in a bowl.
Add the ingredients for the sauce into a cup or bowl.
A person whisking a dark marinade or sauce in a glass measuring cup, surrounded by fresh ingredients including green onions, ginger, and shredded cabbage on a kitchen counter.
Whisk together.
A hand uses a wooden spatula to cook and stir ground meat in a cast iron skillet on a gas stove. Some of the meat is browned, while other parts are still pink.
Brown and season the ground meat.
A hand adds a pile of shredded green vegetables to a skillet filled with cooked ground meat on a stovetop.
Add in the shaved Brussels sprouts.
A hand stirs ground meat and shredded Brussels sprouts in a white skillet on a gas stove using a wooden spatula.
Stir together while cooking.
A hand pours a dark sauce from a measuring cup into a skillet filled with cooked ground meat and shredded green vegetables on a stovetop.
Add in the sauce.
A hand stirs ground meat and chopped green vegetables in a white skillet on a gas stove.
Stir and simmer until done.
A skillet filled with cooked ground meat, chopped vegetables, and sliced green onions is being stirred with a wooden spoon. Surrounding the skillet are bowls of white rice, sliced green onions, and seasonings.
Serve over rice and top with green onions and sesame seeds, if you’d like!
A person holds a gray bowl filled with white rice topped with a stir-fried ground meat and vegetable mixture, garnished with sliced green onions; a fork rests in the bowl. Nearby are bowls of sesame seeds and more green onions.
5 from 1 vote

Shaved Brussels Sprouts and Ground Turkey Skillet

Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Cuisine: American, Asian
Course: Main Course
Author: Taesha Butler
Don't let the simple ingredient list fool you. This shaved Brussels sprouts and ground turkey skillet comes together in one pan in about 30 minutes and a quick soy-ginger sauce gives it so much flavor. Spoon it over rice for an easy weeknight dinner that my whole family adores…and I think yours will too.
Print Recipe Pin Recipe Leave a Review

Ingredients
 

  • ⅓ cup low-sodium soy sauce, or coconut aminos for gluten-free
  • 1 tablespoon rice vinegar
  • 4 cloves garlic, minced
  • 2 teaspoons fresh grated ginger
  • ¼ teaspoon crushed red pepper flakes
  • 2 teaspoons toasted sesame oil
  • 1 tablespoon avocado oil
  • 1 pound lean ground turkey, I ued 93%
  • 1 teaspoon onion powder
  • salt and pepper, to taste
  • 10 ounces fresh Brussels sprouts, shredded. I love to buy the pre-shredded to save time
  • green onions, optional garnish
  • sesame seeds, optional garnish

Instructions
 

  • In a measuring cup, mix together soy sauce, rice vinegar, garlic, ginger, crushed red pepper flakes and sesame oil. Set aside.
  • Heat the avocado oil in a large skillet over medium-high heat. 
  • Once the pan is hot, add the ground turkey. Season with salt, pepper, and onion powder. Cook, breaking the turkey apart as it cooks, until mostly browned but not fully cooked through, about 4 to 5 minutes. 
  • Add the shaved Brussels sprouts to the skillet and stir to combine with the turkey. Continue cooking until the turkey is fully cooked and the Brussels sprouts are tender, about 5 to 6 more minutes
  • Stir in the soy sauce mixture. Reduce the heat to medium and let everything simmer for 5 minutes so the flavors can blend and the Brussels sprouts can finish cooking.
  • Portion into 4 bowls. Serve with cooked rice or on its own. Top with sliced green onions and/or sesame seeds
Serving: 1/4 the recipe or 165g, Calories: 269kcal, Carbohydrates: 9g, Protein: 26g, Fat: 15g, Saturated Fat: 3g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 7g, Trans Fat: 0.1g, Cholesterol: 84mg, Sodium: 864mg, Potassium: 616mg, Fiber: 3g, Sugar: 2g, Vitamin A: 655IU, Vitamin C: 61mg, Calcium: 68mg, Iron: 3mg
Nutritional information provided here is only an estimate shared for convenience and as a courtesy. Information will vary based on ingredients + brands used to create the recipe.