Ground Turkey and Brussels Sprouts

About This Recipe

Crispy pan roasted brussels sprouts with ground turkey and Thai sweet chili sauce served over rice with cucumber crunch salad.

Ingredients

• 12 oz Shaved Brussels Sprouts*
• 1 1/2 24g Tablespoons Olive Oil
• Pinch of Kosher Salt and Black Pepper
• 1 pound Ground Turkey Breast
• 1 Green Onion (green and white separated and thinly sliced)
• 2 teaspoons Minced or Crushed Ginger (optional)
• 1 Tablespoon Soy Sauce
• 2/3 cup 160g Sweet Chili Sauce**
• 3 mini Cucumbers (thinly sliced)
• 8 Red Radishes (thinly sliced)
• 1 Green Onion (thinly sliced)
• 1 Tablespoon Tahini or Peanut Butter
• 1 Tablespoon Chili Crunch
• Juice of 1 Lime
• Salt (to taste)
• Rice or Cauliflower Rice
• Lime Wedges
• Toasted Sesame Seeds

Instructions

1. Toss the sliced cucumbers, radish, and green onion together in a mixing bowl with the lime juice, tahini, and chili crunch. Refrigerate until ready to serve.
2. Heat the olive oil in a large pan over medium-high heat.
3. Once hot, add the brussels sprouts and toss to coat in the oil. Add a generous pinch of salt and pepper. Cook for 2-3 minutes until the sprouts begin to slightly char in spots. Stir and cook another 2-3 minutes to pick up more color before transferring to a bowl. Set aside.
4. Add the ground turkey to the pan and cook for 2-3 minutes on one side until golden brown before breaking apart to fully cook.
5. Once the turkey is cooked and crumbled, add the thinly sliced white part of a green onion and ginger to the pan. Cook until fragrant, about 1 minute.
6. Add the brussels sprouts back to the pan with the cooked turkey, followed by the sweet chili sauce and soy sauce. Stir everything together and cook for 30-60 seconds to warm everything through.
7. Salt to taste and serve over rice with the cucumber salad. Garnish with the remaining sliced green onion, toasted sesame seeds, a squeeze of lime juice, and additional sweet chili sauce, if desired.