Brussels Sprouts Ground Turkey Skillet (Print version)

Crisp Brussels sprouts with seasoned ground turkey, garlic, and paprika in a quick one-pan skillet finished 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

# Directions:

01 - Rinse Brussels sprouts, trim off tough ends, and halve. Dice the onion and mince the garlic. Measure all remaining ingredients.
02 - Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil and let it shimmer. Add ground turkey, breaking apart with a spatula. 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, leaving browned bits. Add remaining 1 tablespoon olive oil 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.
04 - 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 cut sides.
05 - Stir Brussels sprouts with onions and garlic. Add broth or water, cover with lid, and steam for 4 to 5 minutes until sprouts are fork-tender.
06 - Remove lid and return turkey to skillet. Stir to combine and cook 2 minutes until heated through and liquid is mostly evaporated. Turn off heat and stir in lemon juice. Adjust seasoning to taste. Sprinkle with Parmesan cheese and chopped parsley if desired. Serve hot directly from skillet or transfer to serving dish.

# Expert Advice:

01 -
  • One skillet means less cleanup when you're already tired from the day.
  • The crispy Brussels sprouts edges taste like a reward you didn't know you were getting.
  • High protein and veggie-packed without feeling like diet food.
  • It reheats beautifully, so leftovers actually get eaten instead of forgotten in the fridge.
02 -
  • Don't skip the undisturbed browning time for the Brussels sprouts, moving them too early means you miss out on those crispy, caramelized edges.
  • If your skillet is crowded, the sprouts will steam instead of brown, so use a large enough pan or cook in batches.
  • Fresh lemon juice at the end is essential, bottled lemon juice won't give you the same bright, clean finish.
03 -
  • If you have an oven-safe skillet, pop it under the broiler for 1 to 2 minutes at the end to get extra crispy edges on the Brussels sprouts.
  • Taste the Brussels sprouts before you add the turkey back in, that's your last chance to adjust seasoning before everything comes together.
  • Use a wide, flat spatula when browning the sprouts so you can flip them all at once without losing the crispy bits stuck to the pan.
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