Brussels Sprouts Ground Turkey Skillet (Printable format)

Golden Brussels sprouts and seasoned turkey cooked in one pan with garlic, paprika, and lemon for a quick, satisfying dinner.

# What You’ll Need:

→ Proteins

01 - 1 pound ground turkey, lean

→ Vegetables and Aromatics

02 - 1 pound Brussels sprouts, trimmed and halved
03 - 1 small yellow onion, diced
04 - 3 cloves garlic, minced

→ Oils and Liquids

05 - 2 tablespoons olive oil, divided
06 - 1/4 cup low-sodium chicken broth or water
07 - 1 tablespoon fresh 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

# Directions:

01 - Rinse Brussels sprouts thoroughly, trim off tough stem ends, and halve them. Dice the yellow 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 1/4 teaspoon salt, 1/8 teaspoon black pepper, paprika, and red pepper flakes if using. Cook until turkey is no longer pink, approximately 5 to 6 minutes.
03 - Transfer cooked turkey to a plate and set aside. Wipe excess liquid from the skillet while preserving the browned fond at the bottom.
04 - Add remaining 1 tablespoon olive oil to the 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 the cut sides develop golden brown caramelization.
06 - Stir the Brussels sprouts together with the onions and garlic. Pour in the 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 cooked turkey to the skillet. Stir everything together and cook for 2 minutes until heated through and most of the liquid has evaporated.
08 - Turn off heat and stir in the fresh lemon juice. Taste and adjust seasoning as needed. Sprinkle with Parmesan cheese and chopped parsley if desired. Serve directly from the skillet or transfer to a serving dish.

# Expert Advice:

01 -
  • Everything cooks in one pan, so cleanup is a breeze and you can relax after dinner.
  • The Brussels sprouts get crispy golden edges that taste almost like chips.
  • Its filling enough to skip sides but light enough that you dont feel weighed down.
  • The lemon juice at the end wakes up every flavor and makes it taste restaurant fancy.
02 -
  • Dont skip the step of cooking the Brussels sprouts cut-side down without moving them, because thats what creates those crispy, caramelized edges that make this dish special.
  • If your skillet isnt big enough to fit all the sprouts in a single layer, cook them in two batches so they sear instead of steam.
  • Fresh lemon juice at the end is not negotiable, bottled lemon juice tastes flat and wont brighten the flavors the same way.
03 -
  • Use an oven-safe skillet and finish the whole thing under the broiler for 1 to 2 minutes to get extra crispy edges and a little char on the sprouts.
  • If your Brussels sprouts are large, quarter them instead of halving so they cook evenly and get more caramelized surface area.
  • A drizzle of balsamic glaze or sriracha right before serving can take this from weeknight dinner to something you serve to guests.
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