Brussels Sprouts & Ground Turkey Skillet (Printable)

Golden Brussels sprouts meet seasoned turkey in a quick, flavorful skillet dinner with aromatic garlic and paprika.

# 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 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 Steps:

01 - Rinse Brussels sprouts, trim tough ends, and halve. 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 ¼ teaspoon salt, ⅛ teaspoon black pepper, paprika, and red pepper flakes if using. Cook until no longer pink, approximately 5 to 6 minutes.
03 - Transfer cooked turkey to a plate and set aside. Wipe out excess liquid from the skillet while preserving browned bits for flavor.
04 - Add remaining 1 tablespoon olive oil to 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 side.
06 - Stir Brussels sprouts together with onions and garlic. Add broth or water, cover the skillet, and steam for 4 to 5 minutes until Brussels sprouts are fork-tender.
07 - Remove the lid and return cooked turkey to the skillet. Stir to combine all ingredients and cook for 2 minutes until heated through and liquid mostly evaporates. Remove from heat and stir in lemon juice.
08 - Adjust seasoning to taste. Sprinkle with Parmesan cheese and chopped parsley if desired. Serve immediately from the skillet or transfer to a serving dish.

# Expert Advice:

01 -
  • Everything cooks in one skillet, so cleanup is laughably easy and you're not stuck scrubbing multiple pans.
  • The Brussels sprouts get crispy and caramelized on the edges, which converts even the skeptics at the table.
  • It's filling and packed with protein, yet light enough that you don't feel weighed down after dinner.
  • You can have this on the table in about half an hour, making it perfect for busy weeknights when time is tight.
02 -
  • Don't skip the step where you let the Brussels sprouts cook undisturbed, moving them too early prevents that golden crust from forming.
  • If you add the garlic too early or over high heat, it will burn and turn bitter, ruining the whole flavor base.
  • Use a skillet large enough to spread the sprouts in a single layer, crowding them will cause them to steam instead of caramelize.
  • Wait until the very end to add the lemon juice, adding it too early will dull its bright, fresh flavor.
03 -
  • If your Brussels sprouts are especially large, quarter them instead of halving so they cook evenly and don't stay raw in the center.
  • For even crispier sprouts, use an oven-safe skillet and broil the finished dish for 1 to 2 minutes, watching closely so nothing burns.
  • Taste the dish before adding the Parmesan, as the cheese is salty and you may need to adjust the seasoning accordingly.
  • If you want to make this dairy-free, skip the Parmesan or use a dairy-free alternative, the dish is still delicious without it.
Go Back