Brussels Sprouts Ground Turkey Skillet (Printable)

Crisp Brussels sprouts meet savory turkey with garlic, paprika, and lemon for a quick one-pan dinner.

# Components:

→ Proteins

01 - 1 pound ground turkey, preferably lean

→ Vegetables & Aromatics

02 - 1 pound Brussels sprouts, ends trimmed and halved
03 - 1 small yellow onion, diced
04 - 3 cloves garlic, minced

→ Oils & Liquids

05 - 2 tablespoons olive oil, divided
06 - 1/4 cup low-sodium chicken broth or water
07 - 1 tablespoon freshly squeezed lemon juice

→ Seasonings

08 - 1/2 teaspoon kosher salt, plus more to taste
09 - 1/4 teaspoon freshly ground black pepper, plus more to taste
10 - 1/2 teaspoon paprika
11 - 1/4 teaspoon red pepper flakes, optional

→ Garnishes

12 - 2 tablespoons grated Parmesan cheese, optional
13 - Fresh parsley, chopped, optional

# Steps:

01 - Rinse Brussels sprouts, trim off tough ends, and halve. Dice the onion and mince the garlic. Set all prepared ingredients aside.
02 - Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil and let it shimmer. Add ground turkey, break apart with a spatula, and season with 1/4 teaspoon salt, 1/8 teaspoon black pepper, paprika, and red pepper flakes if using. Cook until no longer pink, 5 to 6 minutes.
03 - Transfer cooked turkey to a plate and set aside. Wipe out excess liquid from skillet, leaving browned bits for flavor.
04 - Add remaining 1 tablespoon olive oil to skillet and reduce heat to medium. Add diced onion and sauté until translucent, about 3 minutes. Stir in minced garlic and cook until fragrant, approximately 30 seconds.
05 - Place halved Brussels sprouts cut-side down in the skillet. Season with remaining salt and pepper. Cook undisturbed for 4 minutes until golden brown on the cut side.
06 - Stir Brussels sprouts with onions and garlic. Add broth or water and cover the skillet. Steam for 4 to 5 minutes until sprouts are fork-tender.
07 - Remove lid and return turkey to skillet. Stir to combine all ingredients and cook for 2 minutes or until heated through and liquid is mostly evaporated.
08 - Turn off heat. Stir in lemon juice and adjust seasoning to taste. Sprinkle with Parmesan cheese and chopped parsley if desired.
09 - Serve hot directly from the skillet or transfer to a serving dish.

# Expert Advice:

01 -
  • Everything cooks in one skillet, so cleanup is done before you even sit down to eat.
  • The crispy golden Brussels sprouts taste like something from a restaurant, but theyre ready in half an hour.
  • Its packed with protein and vegetables, so you feel good without feeling heavy.
  • Leftovers taste even better the next day when the flavors have had time to settle together.
02 -
  • Don't skip wiping out the skillet after cooking the turkey, excess liquid will steam the Brussels sprouts instead of crisping them.
  • Let the sprouts sit undisturbed for the full 4 minutes, moving them too early robs you of that golden caramelized crust.
  • Add the lemon juice off the heat so it stays bright and doesn't cook away into bitterness.
03 -
  • Use a well-seasoned cast iron skillet if you have one, it holds heat better and gives you the best crust.
  • Don't crowd the pan, if your skillet isn't big enough, cook the Brussels sprouts in two batches so they brown instead of steam.
  • Taste before serving and add a pinch more salt or a drizzle of balsamic glaze if it needs a final boost.
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