Brussels Sprouts Ground Turkey Skillet (Printable View)

Crispy Brussels sprouts and savory turkey in one satisfying pan with garlic, paprika, and fresh lemon.

# 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 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, optional

→ Garnishes

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

# How to Make It:

01 - Rinse Brussels sprouts thoroughly, trim off tough ends, and halve lengthwise. Dice the 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, break apart with a spatula, and season with 1/4 teaspoon salt, 1/8 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 the skillet, leaving the browned bits for flavor.
04 - Add remaining 1 tablespoon olive oil to the skillet and reduce heat to medium. Add diced onion and sauté until translucent, approximately 3 minutes. Stir in minced garlic and cook until fragrant, about 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 surface.
06 - Stir Brussels sprouts with onions and garlic. Add broth or water, cover the skillet, and steam for 4 to 5 minutes until sprouts are tender when pierced with a fork.
07 - Remove the lid and return cooked turkey to the skillet. Stir to combine all ingredients and cook for 2 minutes, or until heated through and most liquid has evaporated.
08 - Turn off heat and stir in lemon juice. Adjust seasoning to taste with additional salt and pepper as needed. Sprinkle with Parmesan cheese and chopped parsley if desired.
09 - Serve the skillet meal hot directly from the pan or transfer to a serving dish for plating.

# Expert Tips:

01 -
  • One skillet means less cleanup, which matters more than I ever thought it would.
  • The Brussels sprouts get crispy edges that rival any roasted version, but they cook way faster.
  • It's filling without feeling heavy, and you can taste every ingredient instead of just sauce.
  • Leftovers reheat beautifully and sometimes taste even better the next day.
02 -
  • Don't stir the Brussels sprouts too early or they'll never get crispy; patience is the secret ingredient.
  • If your skillet isn't oven-safe, skip the broiler trick, but if it is, those extra 2 minutes under the broiler make the edges addictively crunchy.
  • Fresh lemon juice at the end is not optional; bottled lemon juice tastes flat and won't do the same thing.
03 -
  • Use a stainless steel or cast iron skillet for the best browning; nonstick won't give you those caramelized edges.
  • If your Brussels sprouts are large, quarter them instead of halving so they cook evenly.
  • Taste before serving and don't be shy with the salt; Brussels sprouts can handle more than you think.
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