Brussels Sprouts Ground Turkey Skillet (Printer-friendly)

Crispy Brussels sprouts meet seasoned ground turkey in a quick skillet with garlic, paprika, and lemon.

# 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 - 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, optional
13 - Fresh parsley, chopped, optional

# Directions:

01 - Rinse Brussels sprouts, trim off tough ends, and halve. Dice the onion and mince the garlic. Set all ingredients within reach of the cooking area.
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 if using. Cook until no longer pink, 5 to 6 minutes.
03 - Transfer cooked turkey to a plate and set aside. Wipe out excess liquid from skillet, leaving browned bits. Add remaining 1 tablespoon olive oil to skillet and reduce heat to medium.
04 - 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.
06 - Stir Brussels sprouts with onions and garlic. Add 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 and cook for 2 minutes or until heated through and liquid is mostly evaporated.
08 - Turn off heat. Stir in lemon juice and adjust seasoning to taste. Sprinkle with Parmesan cheese and chopped parsley if desired.
09 - Serve hot directly from the skillet or transfer to a serving dish.

# Expert Advice:

01 -
  • Everything cooks in one pan, so cleanup is a single skillet and maybe a cutting board.
  • The Brussels sprouts get crispy edges and a caramelized sweetness you cant get from roasting.
  • Its high in protein and keeps you full without feeling heavy.
  • You can tweak the heat, swap the protein, or toss in whatever vegetables need using up.
02 -
  • Dont skip the step where you let the Brussels sprouts sit undisturbed, thats how they get crispy and caramelized instead of soggy.
  • If your sprouts are very large, quarter them instead of halving so they cook evenly and dont stay raw in the center.
  • Add the lemon juice at the very end off the heat so it stays bright and fresh instead of turning bitter from prolonged cooking.
03 -
  • If you have an oven-safe skillet, pop it under the broiler for one to two minutes at the end to get extra crispy, golden edges on everything.
  • Use a mix of dark and white ground turkey for more flavor and moisture, or stick with all white meat if you prefer it leaner.
  • Taste before serving and dont be shy with the lemon juice, it transforms the dish from good to unforgettable in one squeeze.
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