Brussels Sprouts & Ground Turkey Skillet (Print Version)

One-pan Brussels sprouts and turkey with garlic, paprika, lemon juice, and Parmesan. Ready in 31 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
13 - Fresh parsley, chopped

# How to Make It:

01 - Rinse Brussels sprouts, trim off tough ends, and halve. Dice the onion and mince the garlic. Set 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 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, leaving the flavorful 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 sides.
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 Tips:

01 -
  • Everything cooks in one skillet, so you're not left with a pile of dishes when dinner's done.
  • Brussels sprouts get crispy edges and tender centers, transforming even the skeptics at your table.
  • High protein and naturally gluten-free, it satisfies without weighing you down.
  • Ready in just over half an hour, making it perfect for busy weeknights when takeout feels too easy.
02 -
  • Don't skip the step of cooking the Brussels sprouts cut-side down undisturbed—that's how you get the crispy, caramelized edges that transform the dish.
  • If the skillet looks dry after steaming, add a splash more broth or water to prevent sticking and help the flavors meld.
  • Always add the lemon juice at the very end, off the heat, to preserve its bright, fresh flavor.
03 -
  • For extra crispy Brussels sprouts, broil the finished skillet in an oven-safe pan for 1 to 2 minutes, watching closely so they don't burn.
  • If your skillet isn't large enough, work in batches rather than crowding the pan—overcrowding steams the vegetables instead of browning them.
  • Taste before serving and don't be shy with the seasoning; a pinch more salt or a crack of fresh pepper can make all the difference.
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