Skillet Ground Turkey and Brussels Sprouts with Balsamic Glaze

Skillet ground turkey with Brussels sprouts can be a quick and healthy weeknight entree that the whole family can enjoy. It's high in protein and fiber, low in carbohydrates, and completely satisfying. Caramelizing the Brussels sprouts in balsamic vinegar is almost magical. 

For variety, try a different vegetable instead of Brussels sprouts. Whichever vegetables you choose, make sure to cut them into consistently-sized pieces so they cook evenly. Try cauliflower florets, broccoli florets, or sliced carrots. Bell peppers can lead to a sweeter dish, while zucchini can be slightly faster to cook. Green beans are another option. 

Variations and Serving Suggestions for Skillet Ground Turkey and Brussels Sprouts with Balsamic Glaze

• You can use frozen Brussels sprouts if you don't have fresh. Thaw them and cut them into halves or quarters before using them, and reduce the time they are in the pan. 
• For a different protein, try skinless chicken breast. Cook it in the pan before cooking the vegetables, and cut it into strips before adding it back to the vegetable mixture at the end. 
• For a warmer flavor profile, add a dash of cumin and smoked paprika.
• For a different flavor, try adding a dash of cinnamon or nutmeg. 
• For a balanced meal, serve your skillet turkey and vegetables with sweet potato fries, a small baked potato, or a whole grain like cooked brown rice.
• For a low-carb meal, serve with mashed cauliflower or a side salad.
• For an easy lunch, serve leftovers in a bowl with optional add-ins like fresh spinach, halved grape tomatoes, cooked whole-grain pasta, or fresh fruit.
• Leftovers are also good in a whole-grain wrap with mustard.

Recipe for Skillet Ground Turkey and Brussels Sprouts with Balsamic Glaze

Makes 4 Servings 

Ingredients 

• 1 tablespoon of olive oil 
• 1 lb. of lean ground turkey 
• 2 onions, cut in thin rings or small chunks
• 1-2 cloves of garlic, peeled and minced 
• 12-16 ounces of Brussels sprouts, trimmed and halved, quartered, or sliced
• 1-2 tablespoons of low-sodium broth, or as needed
• 2 teaspoons of fresh thyme or ½ teaspoon of dried thyme
• ¼ cup of chopped parsley
• Salt and pepper to taste
• (Optional) red pepper flakes for heat
• 2 tablespoons of balsamic vinegar

Instructions 

1. In a large skillet, heat the olive oil. Add the ground turkey, breaking it up with a spoon. Cook until brown and no longer pink inside, about 7-8 minutes. Transfer the cooked turkey to a plate or bowl and set aside.
2. In the same skillet, add the onion and garlic. Cook for 5-6 minutes or until fragrant and softened slightly. Add 1 tablespoon of broth if needed to prevent burning.
3. Add the Brussels sprouts and cook, stirring occasionally, for 8-10 minutes or until they are slightly tender and have some brown edges. If the sprouts are too dry, add another tablespoon of broth.
4. Return the cooked ground turkey to the skillet. Add the thyme, parsley, red pepper flakes, and salt and pepper, and stir. Heat thoroughly. 
5. Remove from heat and drizzle with balsamic vinegar. Stir well.
6. Serve immediately. 

Nutrition information per serving: 290 calories; 12 grams of fat; 3 grams of saturated fat; 100 mg of cholesterol; 340 mg of sodium; 15 grams of carbohydrates; 5 grams of sugars; 4 grams of fiber; 30 grams of protein

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