Brussels Sprouts & Ground Turkey Skillet (Printable View)

Savory ground turkey meets crisp Brussels sprouts with garlic, paprika, and bright lemon in this quick one-pan dinner.

# Needed Ingredients:

→ 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 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
13 - Fresh parsley, chopped

# Directions:

01 - Rinse Brussels sprouts, trim off tough ends, and halve. Dice the onion and mince the garlic. Set all 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. Wipe out excess liquid from skillet while 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.
06 - Stir Brussels sprouts together with onions and garlic. Add broth or water, cover with lid, and steam for 4 to 5 minutes until sprouts are fork-tender.
07 - Remove lid and return turkey to skillet. Stir to combine and cook for 2 minutes until heated through and liquid mostly evaporates. Turn off heat and stir in lemon juice. Adjust seasoning to taste.
08 - Sprinkle with Parmesan cheese and chopped parsley if desired. Serve hot directly from the skillet or transfer to a serving dish.

# Expert Hints:

01 -
  • Everything cooks in one skillet, so cleanup is a breeze even on the busiest nights.
  • The Brussels sprouts get crispy and caramelized, nothing like the mushy boiled ones you might remember.
  • High protein and naturally gluten-free, it feels indulgent but keeps you satisfied without the heaviness.
  • Flexible enough to tweak with whatever herbs or spices you have on hand.
02 -
  • Resist the urge to stir the Brussels sprouts too soon, letting them sit cut-side down is how you get that irresistible caramelized crust.
  • If your skillet isnt big enough, the vegetables will steam instead of brown, so use the largest pan you have or cook in batches.
  • Fresh lemon juice makes a world of difference compared to bottled, it adds brightness that really wakes up the dish.
03 -
  • Use an oven-safe skillet and broil the finished dish for 1 to 2 minutes to get even crispier Brussels sprouts and a bit of char.
  • Save the Brussels sprout ends and any loose leaves, toss them in olive oil and roast them separately for a crunchy snack while you cook.
  • If your ground turkey releases a lot of liquid, drain it before transferring to a plate so the vegetables can brown properly.
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