Brussels Sprouts Ground Turkey Skillet (Printable)

Crisp Brussels sprouts and seasoned ground turkey come together in a quick skillet with garlic, paprika, and lemon.

# What You Need:

→ Proteins

01 - 1 pound ground turkey, lean

→ Vegetables & Aromatics

02 - 1 pound Brussels sprouts, 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 fresh 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

# Directions:

01 - Rinse Brussels sprouts, trim off tough ends, and halve. Dice the onion and mince the garlic.
02 - Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil and let it shimmer.
03 - Add ground turkey and break apart with a spatula. 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.
04 - Transfer cooked turkey to a plate and set aside. Wipe out excess liquid from skillet, leaving browned bits.
05 - Add remaining 1 tablespoon olive oil to skillet and reduce heat to medium. Add diced onion and sauté until translucent, about 3 minutes.
06 - Stir in minced garlic and cook until fragrant, about 30 seconds.
07 - Place halved Brussels sprouts cut-side down. Season with remaining salt and pepper. Cook undisturbed for 4 minutes until golden brown.
08 - Stir Brussels sprouts with onions and garlic. Add broth or water, cover, and steam 4 to 5 minutes until sprouts are fork-tender.
09 - Remove lid and return turkey to skillet. Stir to combine and cook 2 minutes until heated through and liquid is mostly evaporated.
10 - Turn off heat. Stir in lemon juice and adjust seasoning to taste. Sprinkle with Parmesan cheese and chopped parsley if desired.
11 - Serve hot directly from the skillet or transfer to a serving dish.

# Expert Advice:

01 -
  • One pan means less cleanup and more time to relax after dinner.
  • Brussels sprouts get golden and caramelized without any fuss or fancy technique.
  • High protein and veggie-packed, so you feel satisfied without feeling heavy.
  • Lemon juice at the end wakes everything up and balances the richness perfectly.
02 -
  • Do not skip the cut-side-down step with the Brussels sprouts, that flat contact with the hot pan is what creates the caramelized, crispy edges that make this dish.
  • Wiping out excess liquid after cooking the turkey prevents the sprouts from steaming in grease instead of crisping up properly.
  • Adding the lemon juice at the very end keeps it bright and tangy, stirring it in earlier will dull the flavor.
03 -
  • Press the Brussels sprouts firmly into the pan and resist the urge to stir them too soon, patience is what gives you those golden, caramelized edges.
  • Use a lid that fits snugly during the steaming step to trap the moisture and cook the sprouts evenly without drying out the turkey.
  • Taste before serving and add a pinch more salt or a second squeeze of lemon if the flavors feel flat, small adjustments make a big difference.
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