Brussels Sprouts Ground Turkey Skillet (Print Version)

Crisp Brussels sprouts meet seasoned ground turkey in a quick one-pan meal finished with lemon and Parmesan.

# What You'll 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 Make It:

01 - Rinse Brussels sprouts, trim off tough ends, and halve lengthwise. Dice the onion into uniform pieces and mince the garlic. Measure all seasonings and liquids.
02 - Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil and allow it to shimmer. Add ground turkey, breaking it 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 to 6 minutes.
03 - Transfer cooked turkey to a clean plate and set aside. Wipe out excess liquid from the skillet while preserving the browned fond.
04 - Add the 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 - Arrange halved Brussels sprouts cut-side down in the skillet. Season with remaining salt and pepper. Cook undisturbed for 4 minutes until the cut sides develop a golden brown crust.
06 - Stir Brussels sprouts with onions and garlic to combine. Add broth or water and cover the skillet. Steam for 4 to 5 minutes until sprouts are fork-tender.
07 - Remove the lid and return turkey to the skillet. Stir to combine and cook for 2 minutes until heated through and most liquid has 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 -
  • One skillet means less cleanup and more time to actually enjoy your dinner.
  • The crispy golden edges on the Brussels sprouts add a restaurant-quality touch without any fuss.
  • High in protein and naturally gluten-free, it fits into almost any eating plan without feeling restrictive.
  • Bright lemon juice at the end wakes up every flavor and keeps it from feeling heavy.
02 -
  • Don't stir the Brussels sprouts too early or they won't get those crispy golden edges that make this dish special.
  • If your skillet isn't big enough, the sprouts will steam instead of browning, so use the largest pan you have or cook in batches.
  • Lean turkey can turn rubbery if overcooked, so pull it from the heat as soon as the pink disappears.
03 -
  • Use a stainless steel or cast iron skillet for the best browning, nonstick pans won't give you the same caramelized edges.
  • Don't skip the lemon juice at the end, it's the difference between good and unforgettable.
  • If your Brussels sprouts are large, quarter them instead of halving so they cook evenly.
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