Brussels Sprouts Ground Turkey Skillet (Print Version)

Crisp Brussels sprouts and seasoned turkey skillet with garlic, lemon, and Parmesan ready in 30 minutes.

# 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, optional
13 - Fresh parsley, chopped, optional

# How-To Steps:

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 allow 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, 5 to 6 minutes.
03 - Transfer cooked turkey to a plate and set aside. Wipe out excess liquid from skillet, preserving the browned bits.
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 the skillet. Season with remaining salt and pepper. Cook undisturbed for 4 minutes until golden brown on the cut surface.
06 - Stir Brussels sprouts with onions and garlic. Add broth or water, cover 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 for 2 minutes 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 Advice:

01 -
  • One skillet means cleanup happens in minutes, not hours.
  • Crispy Brussels sprouts edges deliver restaurant quality texture at home.
  • Lean turkey keeps it light without sacrificing satisfying protein.
  • Paprika and lemon create a flavor balance that feels both comforting and bright.
02 -
  • Leave the Brussels sprouts undisturbed for a full 4 minutes to develop that crispy, golden crust, moving them too soon steals the caramelization.
  • Wipe out excess liquid after cooking the turkey but keep the browned bits, they add deep savory flavor to the vegetables.
  • Add the lemon juice at the very end off the heat so the acidity stays bright and does not cook away.
03 -
  • Use a large skillet so the Brussels sprouts have room to brown without steaming, overcrowding creates soggy vegetables.
  • Taste and adjust the seasoning at the end, a pinch of salt or an extra squeeze of lemon can elevate the entire dish.
  • Freshly grated Parmesan melts better and tastes sharper than the pre-grated kind, it is worth the extra minute.
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