Brussels Sprouts & Ground Turkey Skillet (Printable Version)

One-pan Brussels sprouts and turkey with garlic, paprika, and lemon. Ready in 31 minutes for a wholesome dinner.

# What You Need:

→ Proteins

01 - 1 pound ground turkey, lean

→ Vegetables and Aromatics

02 - 1 pound Brussels sprouts, trimmed and halved
03 - 1 small yellow onion, diced
04 - 3 cloves garlic, minced

→ Oils and Liquids

05 - 2 tablespoons olive oil, divided
06 - 1/4 cup low-sodium chicken broth
07 - 1 tablespoon fresh lemon juice

→ Seasonings

08 - 1/2 teaspoon kosher salt
09 - 1/4 teaspoon black pepper, freshly ground
10 - 1/2 teaspoon paprika
11 - 1/4 teaspoon red pepper flakes

→ Garnish

12 - 2 tablespoons Parmesan cheese, grated
13 - 2 tablespoons fresh parsley, chopped

# How To Make:

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 let it shimmer. Add ground turkey, break apart with a spatula, and season with 1/4 teaspoon salt, 1/8 teaspoon black pepper, paprika, and red pepper flakes. 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, 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.
06 - Stir Brussels sprouts with onions and garlic. Add broth, cover the skillet, and steam for 4 to 5 minutes until sprouts are fork-tender.
07 - Remove lid and return turkey to skillet. Stir to combine and cook for 2 minutes until heated through and liquid is mostly evaporated. Remove from heat and stir in lemon juice. Adjust seasoning to taste.
08 - Sprinkle with Parmesan cheese and chopped parsley. Serve hot directly from the skillet or transfer to a serving dish.

# Cooking Tips:

01 -
  • Everything cooks in one skillet, so cleanup is as easy as dinner itself.
  • The Brussels sprouts get golden and caramelized on the cut side, adding a sweet, nutty crunch that balances the savory turkey.
  • It's packed with protein and veggies, so you feel satisfied without that heavy, sluggish feeling afterward.
  • Lemon juice at the end brightens the whole dish and wakes up every flavor.
02 -
  • Don't crowd the Brussels sprouts when you first add them, they need contact with the hot pan to caramelize, so resist the urge to stir too early.
  • If your skillet isn't big enough, cook the Brussels sprouts in two batches so they brown instead of steam.
  • Freshly squeezed lemon juice makes a noticeable difference compared to bottled, the brightness is sharper and more vibrant.
  • Let the turkey brown properly before transferring it out, those crispy bits add texture and depth to the final dish.
03 -
  • If you want extra crispy Brussels sprouts, transfer the skillet to the broiler for 1 to 2 minutes at the end, watching closely so they don't burn.
  • Toast some pine nuts or chopped pecans in a dry pan and sprinkle them over the finished dish for a nutty crunch that takes it to the next level.
  • Always taste before serving and adjust the salt, pepper, or lemon juice to your preference, everyone's palate is different.
  • Use an oven-safe skillet if you plan to broil, and make sure the handle is covered or protected when you pull it out.
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