Brussels Sprouts & Ground Turkey Skillet (Printable Version)

Crisp Brussels sprouts and seasoned ground turkey come together in a flavorful one-pan meal finished with Parmesan and fresh parsley.

# 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, optional
13 - Fresh parsley, chopped, optional

# Step-by-Step Directions:

01 - Rinse Brussels sprouts, trim off tough ends, and halve. Dice the onion and mince the garlic. Set all prepared ingredients 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 and set aside. Wipe out excess liquid from skillet, leaving browned bits. Add remaining 1 tablespoon olive oil 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 on the cut side.
06 - Stir Brussels sprouts with onions and garlic. Add broth or water and cover the skillet. Steam for 4 to 5 minutes until sprouts are fork-tender.
07 - Remove lid and return cooked turkey to the skillet. Stir to combine and cook for 2 minutes or 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 Advice:

01 -
  • Everything cooks in one skillet, so cleanup is as easy as dinner itself.
  • Brussels sprouts get crispy golden edges that taste almost caramelized.
  • High protein and naturally gluten-free, it feels indulgent but keeps you satisfied.
  • Leftovers taste even better the next day when the flavors have melded together.
02 -
  • Dont stir the Brussels sprouts too soon or theyll steam instead of getting those crispy golden edges.
  • Wipe out excess turkey liquid before adding the vegetables, or the skillet will be too wet to sear properly.
  • Taste before serving and add a pinch more salt or a squeeze of lemon if it needs a lift.
03 -
  • Use a cast iron skillet if you have one, it holds heat beautifully and gives the best sear on the sprouts.
  • Dont skip the lemon juice at the end, it wakes up all the flavors and makes the dish taste bright and complete.
  • Leftovers reheat well in a hot skillet with a splash of broth to keep everything moist.
Return