Brussels Sprouts & Ground Turkey Skillet (Printable)

Golden Brussels sprouts and seasoned ground turkey sizzle together with garlic, paprika, and bright lemon in this quick one-pan meal.

# 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 Steps:

01 - Rinse Brussels sprouts, trim 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, break apart with a spatula, 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, leaving 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, 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 the flat side.
06 - Stir Brussels sprouts with onions and garlic. Add broth or water, cover skillet with lid, 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 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 Suggestions:

01 -
  • Everything cooks in one pan, so cleanup takes less time than scrolling through your phone.
  • The Brussels sprouts get those caramelized edges that convert even the skeptics at your table.
  • High protein and naturally gluten-free, yet it tastes indulgent enough to crave on repeat.
  • Lemon juice at the end brightens every bite without adding heaviness or extra steps.
02 -
  • Don't skip the step of cooking the Brussels sprouts cut-side down undisturbed; moving them too soon means you lose that caramelized crust.
  • Use a lid that fits your skillet snugly during the steaming step, or the sprouts will take forever to soften and you'll end up with mushy turkey.
  • Fresh lemon juice at the very end is essential; adding it too early makes it taste dull and cooked instead of bright and lively.
03 -
  • Use an oven-safe skillet if you want the option to broil at the end; cast iron works beautifully and holds heat long after you turn off the stove.
  • Don't crowd the pan when browning the turkey; if your skillet is small, cook the turkey in batches so it sears instead of steams.
  • Keep the Brussels sprouts uniform in size by halving them evenly; this ensures they all cook at the same rate and you don't end up with some burnt and some raw.
Go Back