Brussels Sprouts & Ground Turkey Skillet (Printer Friendly)

Golden Brussels sprouts and seasoned ground turkey come together in a quick skillet meal with garlic, paprika, and bright lemon finish.

# 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 - ¼ cup low-sodium chicken broth or water
07 - 1 tablespoon fresh lemon juice

→ Seasonings

08 - ½ teaspoon kosher salt, plus additional to taste
09 - ¼ teaspoon freshly ground black pepper, plus additional 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

# 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 and seasoning 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 turkey to a plate and set aside. Wipe out excess liquid from skillet, leaving browned bits for depth of 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.
05 - Stir in minced garlic and cook until fragrant, approximately 30 seconds.
06 - Place halved Brussels sprouts cut-side down in the skillet. Season with remaining salt and pepper. Cook undisturbed for 4 minutes until golden brown.
07 - Stir Brussels sprouts with onions and garlic. Add broth or water, cover, and steam for 4 to 5 minutes until sprouts are fork-tender.
08 - Remove lid and return turkey to skillet. Stir to combine and cook 2 minutes until heated through and liquid is mostly evaporated.
09 - Turn off heat. Stir in lemon juice and adjust seasoning to taste. Sprinkle with Parmesan cheese and chopped parsley if desired.
10 - Serve hot directly from the skillet or transfer to a serving dish.

# Expert Tips:

01 -
  • Everything cooks in one skillet, which means less cleanup and more time to actually enjoy your meal.
  • The Brussels sprouts get these incredible crispy edges while staying tender inside, a texture that somehow never gets boring.
  • High in protein and naturally gluten-free, it's the kind of dinner that feels indulgent but genuinely nourishes you.
02 -
  • Don't move the Brussels sprouts during that first 4 minutes of cooking—I learned this the hard way when I kept checking them and ended up with pale, steamed sprouts instead of that coveted crust.
  • The lemon juice goes in at the very end after you've removed the heat, so it stays bright and fresh rather than cooking down into nothing.
  • If your skillet doesn't have a lid, a baking sheet or even a large plate will work in a pinch to trap that steam and soften the sprouts.
03 -
  • Use a skillet with a lid or keep a sheet pan nearby—you can't steam the sprouts without trapping that moisture, and improvising is better than skipping this step.
  • Don't skip the lemon juice even if you think it might be too much; it's what prevents this from tasting like a typical bland turkey dinner.
Go Back