Brussels Sprouts & Ground Turkey Skillet (Printable)

One-pan Brussels sprouts with ground turkey, garlic, paprika, and lemon. Quick, healthy, and delicious.

# Ingredient list:

→ 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 - 1/4 cup low-sodium chicken broth
07 - 1 tablespoon freshly squeezed 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

→ Garnishes

12 - 2 tablespoons grated Parmesan cheese
13 - Fresh parsley, chopped

# How to Make It:

01 - Rinse Brussels sprouts, trim off tough ends, and halve. Dice the onion into 1-inch pieces and mince the garlic.
02 - Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil and let it shimmer. Add ground turkey, break apart with a spatula, and season with 1/4 teaspoon salt, 1/8 teaspoon black pepper, paprika, and red pepper flakes. Cook until no longer pink, 5-6 minutes.
03 - Transfer cooked turkey to a plate and set aside. Wipe out excess liquid from skillet, preserving the browned bits for flavor.
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 side.
06 - Stir Brussels sprouts with onions and garlic. Add broth, cover skillet, and steam for 4-5 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 - Turn off heat. Stir in lemon juice and adjust seasoning to taste. Sprinkle with Parmesan cheese and chopped parsley. Serve hot directly from the skillet or transfer to a serving dish.

# Expert Suggestions:

01 -
  • Everything cooks in one pan, so cleanup is as easy as dinner itself.
  • Brussels sprouts develop a caramelized crust that even the skeptics can't resist.
  • High protein and naturally gluten-free, it fits into so many eating styles without feeling restrictive.
  • The lemon juice at the end brightens the whole dish in a way that feels almost effortless.
02 -
  • Don't skip wiping out the excess liquid after browning the turkey, or your sprouts will steam instead of getting crispy.
  • Let the Brussels sprouts sit undisturbed cut-side down for the full 4 minutes, that patience is what gives you the caramelized edges.
  • Add the lemon juice off the heat so it stays bright and doesn't cook into bitterness.
03 -
  • Use a skillet large enough that the Brussels sprouts aren't crowded, or they'll steam instead of caramelize.
  • If your sprouts are on the larger side, quarter them instead of halving so they cook evenly and get crispy faster.
  • Taste before you serve and don't be shy with the lemon juice, it's the difference between good and great.
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