Brussels Sprouts & Ground Turkey Skillet (Printable)

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, 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 - 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

# How-To Steps:

01 - Rinse Brussels sprouts, trim off tough ends, and halve. Dice the onion and mince the garlic.
02 - Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil and let it shimmer.
03 - Add ground turkey to skillet. 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.
04 - Transfer cooked turkey to a plate and set aside. Wipe out excess liquid from skillet, leaving browned bits.
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 skillet. Season with remaining salt and pepper. Cook undisturbed for 4 minutes until golden brown.
07 - Stir Brussels sprouts with onions and garlic. Add broth or water, cover skillet, and steam 4 to 5 minutes until sprouts are fork-tender.
08 - Remove lid and return cooked turkey to skillet. Stir to combine and cook 2 minutes until heated through and liquid is mostly evaporated. Turn off heat and stir in lemon juice. Adjust seasoning to taste.
09 - Sprinkle with Parmesan cheese and chopped parsley if desired. Serve hot directly from the skillet or transfer to a serving dish.

# Expert Suggestions:

01 -
  • Everything cooks in one skillet, which means less cleanup and more time to actually sit down and eat.
  • The Brussels sprouts get crispy edges without any fuss, just a little patience and a hot pan.
  • It is filling enough to feel like a real meal but light enough that you are not weighed down afterward.
  • The lemon juice at the end brightens everything in a way that makes you want another bite.
02 -
  • Do not stir the Brussels sprouts too early or they will never get that golden crust, patience here is everything.
  • Wiping out the skillet after the turkey prevents the vegetables from sitting in greasy liquid and helps them brown properly.
  • Adding the lemon juice off the heat keeps it bright and fresh instead of cooking it out.
03 -
  • Use a cast iron skillet if you have one, it holds heat better and gives you the deepest browning on the sprouts.
  • Taste the Brussels sprouts before adding the turkey back in, if they need more time to soften, give them another minute or two covered.
  • Fresh lemon juice makes a noticeable difference over bottled, it is bright and clean in a way that balances the richness perfectly.
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