Brussels Sprouts Ground Turkey Skillet (Printable Version)

One-pan dinner with crispy Brussels sprouts, seasoned ground turkey, garlic, and fresh lemon juice. Ready in 31 minutes.

# What You 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 - 1/4 cup low-sodium chicken broth or water
07 - 1 tablespoon fresh 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, trim off tough ends, and halve. Dice the onion 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 if using. Cook until no longer pink, 5 to 6 minutes.
03 - Transfer cooked turkey to a plate. Wipe out excess liquid from skillet while preserving browned bits.
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 skillet. Season with remaining salt and pepper. Cook undisturbed for 4 minutes until golden brown on bottom.
06 - Stir Brussels sprouts with onions and garlic. Add broth or water, cover skillet, and steam for 4 to 5 minutes until sprouts are fork-tender.
07 - Remove lid and return cooked turkey to skillet. Stir to combine and cook for 2 minutes until heated through and liquid is mostly evaporated. Turn off heat and stir in lemon juice. Adjust seasoning to taste and sprinkle with Parmesan cheese and chopped parsley if desired.
08 - Serve hot directly from the skillet or transfer to a serving dish.

# Expert Advice:

01 -
  • Everything cooks in one pan, which means less cleanup and more time to enjoy your evening.
  • The Brussels sprouts develop these irresistible crispy edges that even skeptics can't resist.
  • High in protein and naturally gluten-free, it feels virtuous without tasting like a compromise.
  • The bright pop of lemon at the end wakes up every flavor and makes the dish feel restaurant-worthy.
02 -
  • Don't skip the step of cooking the Brussels sprouts cut-side down without stirring, that's where the crispy caramelization happens.
  • If your skillet is too crowded, the sprouts will steam instead of sear, so use the largest pan you have or cook in batches.
  • Always add the lemon juice at the very end off the heat, cooking it will make it taste dull and bitter.
03 -
  • Pat the Brussels sprouts dry with a towel after rinsing so they sear instead of steam when they hit the hot pan.
  • Use a metal spatula to scrape up the browned bits from the turkey, they add incredible flavor to the sprouts.
  • If you're dairy-free, skip the Parmesan or swap it for nutritional yeast, which adds a similar savory note.
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