Brussels Sprouts & Ground Turkey Skillet (Printable)

Crisp Brussels sprouts and seasoned ground turkey come together in a quick skillet meal with aromatic garlic, paprika, and bright lemon finish.

# 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 - 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

# How To Make It:

01 - Rinse Brussels sprouts, trim off tough ends, and halve. Dice the onion and mince the garlic. Set aside.
02 - Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil and let it 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, 5-6 minutes.
04 - Transfer cooked 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. Stir in minced garlic and cook until fragrant, about 30 seconds.
06 - Place halved Brussels sprouts cut-side down in the 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, and steam 4-5 minutes until sprouts are fork-tender.
08 - Remove lid and return cooked 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 Tips:

01 -
  • Everything cooks in one skillet, so cleanup is done before you sit down to eat.
  • The Brussels sprouts get crispy edges that taste almost nutty, not bitter.
  • High protein and naturally gluten-free, it feels wholesome without feeling like diet food.
  • Leftovers reheat beautifully and taste even better the next day.
02 -
  • Do not skip the step where you let the Brussels sprouts sit undisturbed, moving them too early steals the caramelization.
  • If your skillet is too crowded, the sprouts will steam instead of brown, so use a large pan or cook in batches.
  • Fresh lemon juice at the end is not optional, bottled lemon juice tastes flat and won't give you that bright finish.
03 -
  • Use a skillet large enough to spread the sprouts in a single layer, overcrowding traps steam and ruins the crispy edges.
  • Season in layers: turkey first, then sprouts, then adjust at the end, it builds deeper flavor than salting everything at once.
  • If your Brussels sprouts are on the larger side, quarter them instead of halving so they cook evenly and brown faster.
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