Brussels Sprouts Ground Turkey Skillet (Print Version)

Crisp Brussels sprouts and seasoned turkey in one quick skillet with garlic, paprika, and lemon.

# Ingredients 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 - 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, optional
13 - Fresh parsley, chopped, optional

# Directions:

01 - Rinse Brussels sprouts and trim off tough ends, then halve. Dice the onion and mince the garlic. Measure out all seasonings and liquids.
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, season with ¼ teaspoon salt, ⅛ teaspoon black pepper, paprika, and red pepper flakes if using. Cook until no longer pink, 5-6 minutes.
03 - Transfer cooked turkey to a plate and set aside. Wipe out excess liquid from skillet, leaving browned bits intact.
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 cut side.
06 - Stir Brussels sprouts with onions and garlic. Add broth or water, cover with lid, and steam 4-5 minutes until sprouts are fork-tender.
07 - Remove lid and return turkey to skillet. Stir to combine and cook 2 minutes or until heated through and liquid is mostly evaporated. Turn off heat and stir in lemon juice. Adjust seasoning to taste.
08 - Sprinkle with Parmesan cheese and chopped parsley if desired. Serve hot directly from the skillet or transfer to a serving dish.

# Expert Tips:

01 -
  • Everything cooks in one skillet, so cleanup is just a quick wipe and rinse.
  • The Brussels sprouts get golden and crispy without any special techniques or extra steps.
  • It's filling enough to satisfy without weighing you down afterward.
  • You can easily swap proteins or add whatever vegetables are hiding in your crisper drawer.
02 -
  • Don't skip the step of letting the Brussels sprouts sit undisturbed in the pan; moving them too early means they steam instead of caramelize.
  • Wipe out excess liquid after cooking the turkey or your vegetables will boil instead of brown.
  • Add the lemon juice at the very end off the heat so it stays bright and doesn't cook off.
03 -
  • Use an oven-safe skillet and broil the finished dish for 1 to 2 minutes to get extra crispy edges on the sprouts.
  • Season in layers, tasting as you go, because Brussels sprouts can handle more salt than you think.
  • Make sure your skillet is hot before adding the turkey so it browns instead of steams.
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