Brussels Sprouts Ground Turkey Skillet (Printable Version)

Golden Brussels sprouts meet seasoned turkey in a quick one-pan skillet with garlic, lemon, and Parmesan.

# 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, optional
13 - Fresh parsley, chopped, optional

# Directions:

01 - Rinse Brussels sprouts, trim off tough ends, and halve. Dice the onion and mince the garlic. Set all prepared ingredients aside.
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 plate. Wipe out excess liquid from skillet, preserving the 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 cut surfaces.
06 - Stir Brussels sprouts with onions and garlic. Add broth or water and cover skillet. 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, stir in lemon juice, and 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 -
  • Everything cooks in one pan, which means less cleanup and more time to relax after dinner.
  • The Brussels sprouts get crispy and caramelized on the cut sides, adding a nutty sweetness that balances the turkey.
  • It feels indulgent but clocks in at just 250 calories per serving with 25 grams of protein.
  • You can have this on the table in half an hour, even on your most chaotic evenings.
02 -
  • Do not skip the step of cooking the Brussels sprouts cut-side down undisturbed, or you will miss out on the crispy caramelized edges that make this dish shine.
  • If your skillet is not large enough, the sprouts will steam instead of brown, so use at least a 12-inch pan or cook in batches.
  • Adding the lemon juice off the heat preserves its brightness and prevents it from turning bitter.
03 -
  • If you want extra crispy Brussels sprouts, transfer the skillet (if oven-safe) under the broiler for 1 to 2 minutes at the end.
  • Use a splatter screen while browning the turkey to keep your stovetop clean without trapping steam that would prevent browning.
  • Taste the finished dish before adding more salt, especially if using Parmesan, which is naturally salty.
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