Brussels Sprouts & Ground Turkey Skillet (Printable)

Crispy Brussels sprouts with seasoned ground turkey, garlic, and paprika in a quick one-pan meal finished with lemon and Parmesan.

# 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 - 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 Make It:

01 - Rinse Brussels sprouts, trim off tough ends, and halve. Dice the onion and mince the garlic. Set all ingredients within reach of cooking station.
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 ¼ teaspoon salt, ⅛ 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 and set aside. Wipe out excess liquid from skillet, preserving browned bits for flavor. Add remaining 1 tablespoon olive oil to skillet and reduce heat to medium.
04 - Add diced onion to skillet 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 on the cut surface.
06 - 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.
07 - Remove lid and return cooked turkey to skillet. Stir to combine all ingredients and cook for 2 minutes until heated through and liquid is mostly evaporated.
08 - Turn off heat. Stir in lemon juice and adjust seasoning to taste. Sprinkle with Parmesan cheese and chopped parsley if desired.
09 - Serve hot directly from the skillet or transfer to a serving dish.

# Expert Suggestions:

01 -
  • Everything cooks in one skillet, so cleanup is as easy as dinner itself.
  • The Brussels sprouts get deeply caramelized edges that taste almost sweet against the savory turkey.
  • Lean protein and vegetables come together in under thirty minutes, perfect for busy weeknights.
  • Leftovers taste even better the next day when the flavors have had time to mingle.
02 -
  • Do not stir the Brussels sprouts too early or they will steam instead of caramelize, robbing you of those crispy, golden edges.
  • Wipe out excess turkey liquid before adding the second batch of oil, otherwise the onions will boil instead of sauté.
  • Add the lemon juice off the heat to preserve its brightness and prevent it from turning bitter.
03 -
  • Use an oven-safe skillet and finish the dish under the broiler for 1 to 2 minutes to get extra caramelization on the sprouts.
  • Do not skip the step of cooking the sprouts cut-side down undisturbed, that is where the magic happens.
  • Taste before adding the Parmesan since it adds saltiness, and adjust the seasoning accordingly.
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