Brussels Sprouts Ground Turkey Skillet (Printable)

Crisp Brussels sprouts and seasoned turkey in a quick one-pan skillet with garlic, lemon, and Parmesan.

# What You'll Need:

→ Proteins

01 - 1 pound ground turkey, lean

→ Vegetables and Aromatics

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

→ Oils and 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
13 - Fresh parsley, chopped

# How To Make It:

01 - Rinse Brussels sprouts, trim 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 to skillet. 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.
04 - Transfer cooked turkey to a plate. 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. Stir in minced garlic and cook until fragrant, about 30 seconds.
06 - Place halved Brussels sprouts cut-side down in skillet. Season with remaining salt and pepper. Cook undisturbed for 4 minutes until golden brown.
07 - Stir Brussels sprouts with onions and garlic. Add broth or water, cover skillet, and steam for 4 to 5 minutes until sprouts are fork-tender.
08 - Remove lid and return turkey to skillet. Stir to combine and cook 2 minutes until heated through and liquid is mostly evaporated. Turn off heat and stir in lemon juice. Adjust seasoning to taste.
09 - Sprinkle with Parmesan cheese and chopped parsley if desired. Serve hot directly from the skillet or transfer to a serving dish.

# Expert Suggestions:

01 -
  • Everything cooks in one pan, so cleanup is almost as fast as dinner itself.
  • The Brussels sprouts get crispy and caramelized without any fuss or extra steps.
  • Lean turkey keeps it light but satisfying, with enough protein to keep you full.
  • Bright lemon juice at the end wakes up every flavor and cuts through the richness.
02 -
  • Don't skip the step of letting the Brussels sprouts sit undisturbed, that's where the crispy, caramelized edges come from.
  • Wiping out the skillet after cooking the turkey prevents the dish from tasting greasy while keeping the flavorful browned bits intact.
  • Add the lemon juice after turning off the heat so its brightness doesn't cook off or turn bitter.
03 -
  • Use an oven-safe skillet and broil the finished dish for 1 to 2 minutes to crisp up the top and intensify the caramelization.
  • If your Brussels sprouts are very large, quarter them instead of halving so they cook evenly and quickly.
  • Let the skillet rest for a minute before serving so the flavors settle and the dish is easier to portion.
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