Brussels Sprouts Ground Turkey Skillet (Printable)

Crisp Brussels sprouts and seasoned turkey cook together in one pan for a quick, flavorful dinner with lemon and Parmesan.

# 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 - 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:

01 - Rinse Brussels sprouts thoroughly, trim off tough ends, and halve. 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, 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 the browned bits.
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 and cover the skillet. 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 - Remove from 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 Advice:

01 -
  • Everything cooks in one pan, which means less cleanup and more time to actually sit down and eat.
  • The Brussels sprouts get caramelized and crispy on the edges, not mushy or bitter like they sometimes do.
  • High protein and naturally gluten-free, so it fits into almost any eating plan without feeling like diet food.
  • Leftovers taste even better the next day when the flavors have had time to meld together.
02 -
  • Do not stir the Brussels sprouts too soon after placing them cut-side down, or they will not develop those crispy, caramelized edges that make this dish so good.
  • If your skillet is crowded, the sprouts will steam instead of brown, so use a large pan or cook in two batches if necessary.
  • Always add the lemon juice at the very end with the heat off, or its brightness will cook away and lose that fresh, vibrant punch.
03 -
  • Pat the Brussels sprouts dry with a towel before adding them to the skillet so they brown instead of steam.
  • Use an oven-safe skillet and finish the dish under the broiler for one to two minutes to get extra crispy, golden edges on top.
  • Taste before serving and add a pinch of salt or an extra squeeze of lemon if it needs more brightness or depth.
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