Brussels Sprouts & Ground Turkey Skillet (Printable)

Golden sprouts and seasoned turkey come together in a quick skillet meal with garlic, paprika, and bright lemon finish.

# 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

# Directions:

01 - Rinse Brussels sprouts, trim tough ends, and halve. Dice the onion and mince the garlic.
02 - Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil and let shimmer. Add ground turkey, break apart with spatula, season with ¼ teaspoon salt, ⅛ teaspoon black pepper, paprika, and red pepper flakes if using. Cook until no longer pink, 5-6 minutes.
03 - Transfer turkey to a plate and set aside. Wipe out excess liquid from skillet, leaving 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, about 30 seconds.
05 - Place halved Brussels sprouts cut-side down. Season with remaining salt and pepper. Cook undisturbed for 4 minutes until golden brown.
06 - Stir Brussels sprouts with onions and garlic. Add broth or water, cover, and steam 4-5 minutes until sprouts are fork-tender.
07 - Remove lid and return turkey to skillet. Stir to combine and cook 2 minutes until heated through and liquid mostly evaporates. Turn off heat and stir in lemon juice. Adjust seasoning to taste.
08 - Sprinkle with Parmesan cheese and chopped parsley if desired. Serve hot directly from skillet or transfer to serving dish.

# Expert Tips:

01 -
  • Everything cooks in one skillet, so cleanup is as easy as dinner itself.
  • The Brussels sprouts get crispy edges that taste almost like chips, which converts even the skeptics.
  • It's filling and healthy without feeling like diet food, thanks to the balance of protein and vegetables.
  • You can have this on the table in under thirty minutes, even on a weeknight.
02 -
  • Don't skip the step where you let the Brussels sprouts sit undisturbed in the pan, that's how you get the crispy, caramelized edges.
  • If your skillet is too crowded, the sprouts will steam instead of browning, so use the largest pan you have or cook in batches.
  • Adding the lemon juice at the very end keeps it bright and fresh, stirring it in too early will dull the flavor.
03 -
  • Let your skillet get fully hot before adding the turkey so it browns instead of steaming in its own juices.
  • Taste the Brussels sprouts before you add the turkey back in, that's your last chance to adjust the seasoning before serving.
  • If you want deeper flavor, deglaze the pan with a splash of white wine or extra broth after cooking the turkey, scraping up all the browned bits before adding the vegetables.
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