Brussels Sprouts Ground Turkey Skillet (Printable)

Crisp Brussels sprouts and seasoned ground turkey come together in a quick one-pan skillet dinner with garlic, paprika, and bright lemon juice.

# 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 - 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

# Directions:

01 - Rinse Brussels sprouts and trim off tough ends, then halve. Dice the onion into uniform pieces and mince the garlic.
02 - Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil and allow it to shimmer.
03 - Add ground turkey to the 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, approximately 5 to 6 minutes.
04 - Transfer cooked turkey to a plate and set aside. Wipe out excess liquid from skillet while preserving the browned bits.
05 - Add the remaining 1 tablespoon olive oil to the 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, approximately 30 seconds.
07 - Place halved Brussels sprouts cut-side down in the skillet. 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 the skillet, and steam for 4 to 5 minutes until sprouts are fork-tender.
09 - Remove the lid and return turkey to the skillet. Stir to combine and cook for 2 minutes or until heated through and most liquid has 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 Tips:

01 -
  • Everything cooks in one pan, so cleanup is as easy as dinner itself.
  • The crispy edges on the Brussels sprouts give you that restaurant-quality texture without any fuss.
  • It's filling enough to feel like comfort food but light enough that you won't regret it later.
  • You can have it on the table in half an hour, even on your busiest nights.
02 -
  • Don't skip the step where you cook the Brussels sprouts cut-side down without stirring, that's what creates the crispy caramelized edges that make this dish so good.
  • If your skillet isn't hot enough when you add the turkey, it will steam instead of brown, so make sure you see that shimmer in the oil before you start.
  • Adding the lemon juice at the very end keeps it bright and fresh, if you add it too early, the acidity will cook off and you'll lose that pop of flavor.
03 -
  • Use an oven-safe skillet and pop the finished dish under the broiler for 1 to 2 minutes to get an extra layer of crispy, caramelized edges.
  • If your Brussels sprouts are on the larger side, quarter them instead of halving so they cook evenly and develop more surface area for browning.
  • Always taste before serving and adjust the salt, pepper, and lemon juice to your preference, every batch of turkey and every head of sprouts is a little different.
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