Brussels Sprouts Ground Turkey Skillet (Printable)

Crisp Brussels sprouts with seasoned ground turkey, garlic, paprika, and lemon in one pan.

# What You'll Need:

→ Proteins

01 - 1 pound ground turkey, preferably lean

→ Vegetables & Aromatics

02 - 1 pound Brussels sprouts, ends 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 all prepared ingredients aside.
02 - Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil and let it shimmer. Add ground turkey, breaking it apart with a spatula. 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.
03 - Transfer cooked turkey to a plate and set aside. Wipe out excess liquid from skillet, leaving the browned bits for flavor.
04 - 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, 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 sides.
06 - 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.
07 - Remove lid and return turkey to skillet. Stir to combine and cook for 2 minutes or 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. Serve hot directly from the skillet or transfer to a serving dish.

# Expert Suggestions:

01 -
  • Everything cooks in one pan, so cleanup is as easy as dinner itself.
  • The crispy edges on those Brussels sprouts taste like they came from a restaurant.
  • It's filling enough to satisfy without feeling heavy or overdone.
  • You can have it on the table in half an hour, even on a weeknight.
02 -
  • Don't stir the Brussels sprouts too soon or you'll lose those crispy, caramelized edges that make this dish special.
  • If your skillet is crowded, the vegetables will steam instead of sear, so use the largest pan you have.
  • Taste before serving because every batch of broth and every brand of turkey has a different salt level.
03 -
  • If your skillet is oven-safe, pop it under the broiler for 1 to 2 minutes at the end to make the Brussels sprouts even crispier.
  • Use freshly squeezed lemon juice, not the bottled kind, because the brightness really does make a difference.
  • Don't skip the step of wiping out excess liquid after cooking the turkey or your vegetables will steam instead of sear.
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