Brussels Sprouts & Ground Turkey Skillet (Print Version)

Savory turkey and crisp Brussels sprouts with garlic, paprika, and lemon in one pan.

# What You'll 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 - ¼ cup low-sodium chicken broth or water
07 - 1 tablespoon freshly squeezed lemon juice

→ Seasonings

08 - ½ teaspoon kosher salt, plus more to taste
09 - ¼ teaspoon freshly ground black pepper, plus more to taste
10 - ½ teaspoon paprika
11 - ¼ teaspoon red pepper flakes, optional

→ Garnishes

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

# How-To Steps:

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 ¼ teaspoon salt, ⅛ teaspoon black pepper, paprika, and red pepper flakes if using. Cook until no longer pink, 5 to 6 minutes.
04 - Transfer 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 and stir in lemon juice. 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 Suggestions:

01 -
  • Everything cooks in one pan, so cleanup is practically done before you sit down to eat.
  • The crispy edges on those Brussels sprouts taste like little flavor bombs mixed with savory turkey.
  • Its filling enough to keep you satisfied without that heavy, weighed-down feeling afterward.
  • You can prep it in less time than it takes to order takeout and wait for delivery.
02 -
  • Dont stir the Brussels sprouts too soon after adding them to the skillet, patience is what gives you those crispy, caramelized edges.
  • If your skillet isnt quite hot enough, the turkey will steam instead of brown, and youll miss out on all that savory depth.
  • Fresh lemon juice added at the end makes a huge difference, bottled juice just doesnt have the same brightness.
03 -
  • Use a wide skillet so the Brussels sprouts have room to brown instead of crowding and steaming each other.
  • Let the turkey sit undisturbed for a minute or two at a time while browning, moving it too often prevents that flavorful crust from forming.
  • Taste before serving and adjust the lemon juice and salt, that final tweak is what takes it from good to great.
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