Brussels Sprouts & Ground Turkey Skillet (Print Version)

One-pan dinner with crispy Brussels sprouts, savory turkey, garlic, paprika, and fresh lemon for bright flavor.

# 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 Make It:

01 - Rinse Brussels sprouts, trim off tough ends, and halve. Dice the onion and mince the garlic. Set all ingredients aside.
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 the 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 for 2 minutes or until heated through and liquid is mostly evaporated. Turn off heat and stir in lemon juice. Adjust seasoning to taste.
07 - Sprinkle with Parmesan cheese and chopped parsley if desired. Serve hot directly from the skillet or transfer to a serving dish.

# Additional Tips::

01 -
  • Everything cooks in one pan, so cleanup takes less time than the meal itself.
  • The Brussels sprouts get crispy edges that taste almost nutty and sweet, not bitter.
  • Its filling enough to skip sides but light enough that you dont feel weighed down.
  • The lemon juice at the end brightens the whole dish and makes it taste fresher than skillet dinners usually do.
02 -
  • Dont stir the Brussels sprouts too soon or they wont get those crispy golden edges that make this dish special.
  • If your skillet isnt large enough, the sprouts will steam instead of sear, so use the biggest pan you have or work in batches.
  • Add the lemon juice after you turn off the heat so it stays bright and doesnt cook out.
03 -
  • If your skillet is oven-safe, pop it under the broiler for 1 to 2 minutes at the end to get extra crispy edges on the sprouts.
  • Use freshly grated Parmesan instead of the pre-grated kind because it melts better and tastes sharper.
  • Let the pan get hot before adding the turkey so it browns instead of steaming in its own moisture.
Go Back