Brussels Sprouts & Ground Turkey Skillet (Printable)

Crisp Brussels sprouts and seasoned ground turkey sizzle together with garlic, paprika, and lemon for a quick, satisfying one-pan dinner.

# What You Need:

→ Proteins

01 - 1 pound ground turkey, preferably 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:

01 - Rinse Brussels sprouts thoroughly, trim off tough stem ends, and halve lengthwise. Dice the onion into uniform pieces and mince the garlic cloves.
02 - Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil and allow it to shimmer. Add ground turkey, breaking it apart with a spatula. Season with ¼ teaspoon salt, ⅛ teaspoon black pepper, paprika, and red pepper flakes if using. Cook for 5 to 6 minutes until no pink remains.
03 - Transfer cooked turkey to a plate and set aside. Wipe out excess liquid from the skillet while preserving the browned bits for flavor.
04 - Add the remaining 1 tablespoon olive oil to the skillet and reduce heat to medium. Add diced onion and sauté for approximately 3 minutes until translucent. Stir in minced garlic and cook for 30 seconds until fragrant.
05 - Place halved Brussels sprouts cut-side down in the skillet. Season with remaining salt and pepper. Cook undisturbed for 4 minutes until the cut surfaces develop a golden brown crust.
06 - Stir Brussels sprouts together with onions and garlic. Add chicken broth or water, cover the skillet, and steam for 4 to 5 minutes until the sprouts are fork-tender.
07 - Remove the lid and return the browned turkey to the skillet. Stir to combine all components and cook for 2 minutes, or until the turkey is heated through and most liquid has evaporated.
08 - Remove from heat and stir in lemon juice. Adjust seasoning to personal preference. Sprinkle with Parmesan cheese and chopped parsley if desired. Serve hot directly from the skillet or transfer to a serving dish.

# Expert Advice:

01 -
  • Everything cooks in one skillet, so cleanup takes less time than the actual cooking.
  • The crispy Brussels sprouts edges taste like youve been roasting them for an hour, but its done in minutes.
  • Ground turkey stays tender and flavorful without drying out, thanks to the broth steam at the end.
  • Lemon juice brightens the whole dish in a way that makes you want a second serving.
02 -
  • Dont stir the Brussels sprouts too early or theyll steam instead of sear, and youll miss out on those crispy, caramelized edges.
  • If your skillet isnt large enough, cook the turkey and vegetables in batches so everything has room to brown properly instead of crowding and steaming.
  • Lean ground turkey can dry out quickly, so adding the broth and returning the turkey at the end keeps it moist and flavorful.
  • Fresh lemon juice added off the heat preserves its bright, citrusy punch, while cooking it would dull the flavor.
03 -
  • Use an oven-safe skillet and finish the dish under the broiler for 1 to 2 minutes to add extra char and crispness to the Brussels sprouts.
  • Toast pine nuts or chopped pecans in the skillet before you start cooking, then sprinkle them on top at the end for a nutty crunch that elevates the whole dish.
  • A drizzle of balsamic glaze or sriracha right before serving adds a sweet or spicy finish that makes the flavors pop even more.
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