Brussels Sprouts Ground Turkey Skillet (Printable)

Crisp Brussels sprouts meet seasoned ground turkey with garlic, paprika, and lemon for a quick, wholesome one-pan dinner.

# Ingredient List:

→ Proteins

01 - 1 pound ground turkey, preferably 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 Prepare:

01 - Rinse Brussels sprouts and trim tough ends, then halve them. Dice the yellow onion into uniform pieces and mince the garlic cloves.
02 - Heat large skillet over medium-high heat and add 1 tablespoon olive oil until shimmering. Add ground turkey, breaking it 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 pink remains, approximately 5 to 6 minutes.
03 - Transfer cooked turkey to a plate and set aside. Wipe excess liquid from skillet while preserving 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 develops on cut surfaces.
06 - Stir Brussels sprouts with onions and garlic. Add chicken broth or water, cover skillet, and steam for 4 to 5 minutes until sprouts are fork-tender.
07 - Remove lid and return cooked turkey to skillet. Stir to combine all ingredients and cook for 2 minutes until heated through and liquid mostly evaporates.
08 - Turn off heat and stir in fresh lemon juice. Adjust seasoning to taste. Sprinkle with grated Parmesan cheese and chopped parsley if desired. Serve hot directly from skillet or transfer to serving dish.

# Expert Advice:

01 -
  • Everything cooks in one pan, so cleanup is as quick as dinner itself.
  • The Brussels sprouts get golden and caramelized without any fuss or fancy techniques.
  • It feels like a complete meal without needing rice, pasta, or anything else on the side.
  • The paprika and lemon juice create a flavor combination that tastes way more complicated than it actually is.
02 -
  • Don't move the Brussels sprouts around while they're browning or you'll lose that crispy golden crust.
  • If your skillet isn't hot enough when you add the turkey, it will steam instead of brown and the texture won't be as good.
  • Add the lemon juice after you turn off the heat so it stays bright and fresh instead of cooking off.
03 -
  • Use a cast iron skillet if you have one because it holds heat beautifully and gives you the best browning on the sprouts.
  • Taste the dish before adding the Parmesan, because the cheese is salty and you might not need as much seasoning as you think.
  • If your Brussels sprouts are large, quarter them instead of halving so they cook evenly and get tender all the way through.
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