Brussels Sprouts & Ground Turkey Skillet (Printable Version)

One-pan dinner with crisp Brussels sprouts, savory turkey, garlic, paprika, and fresh lemon juice.

# What You'll Need:

→ Proteins

01 - 1 pound ground turkey, preferably lean

→ Vegetables & Aromatics

02 - 1 pound Brussels sprouts, ends 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 freshly squeezed 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

# Steps:

01 - Rinse Brussels sprouts, trim off tough ends, and halve lengthwise. Dice the onion into uniform pieces and mince the garlic.
02 - Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil and let it shimmer until hot.
03 - Add ground turkey to the skillet. Break apart with a spatula and 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.
04 - Transfer cooked turkey to a plate and set aside. Wipe out excess liquid from skillet, leaving browned bits for flavor.
05 - 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.
06 - 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 sides.
07 - 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.
08 - Remove lid and return cooked turkey to skillet. Stir to combine all ingredients and cook for 2 minutes until heated through and most liquid has evaporated.
09 - Turn off heat. Stir in lemon juice and adjust seasoning to taste. Sprinkle with Parmesan cheese and chopped parsley if desired.
10 - Serve hot directly from the skillet or transfer to a serving dish.

# Expert Advice:

01 -
  • Everything cooks in one skillet, so cleanup takes less than five minutes and you can relax after dinner.
  • The crispy Brussels sprouts edges taste almost like chips, making vegetables the star of the plate.
  • High protein and naturally gluten-free, it fits into meal prep without feeling like diet food.
  • Leftovers taste even better the next day when the flavors have had time to settle together.
02 -
  • Don't stir the Brussels sprouts too soon or they won't get crispy, patience is what gives them those caramelized edges.
  • If your skillet isn't large enough, the vegetables will steam instead of brown, so use a 12-inch pan or cook in batches.
  • Adding lemon juice at the end keeps it bright and fresh, cooking it too long makes it taste dull.
03 -
  • Pat the Brussels sprouts dry with a towel before adding them to the skillet so they brown instead of steam.
  • Use a stainless steel or cast iron skillet instead of nonstick for the best caramelization and flavor.
  • Taste the dish before adding Parmesan, the cheese adds salt and you might not need as much as you think.
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