Brussels Sprouts & Ground Turkey Skillet (Printable)

A satisfying one-pan dinner featuring crisp Brussels sprouts, seasoned ground turkey, garlic, and bright lemon finished with Parmesan.

# 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, optional
13 - Fresh parsley, chopped, optional

# Directions:

01 - Rinse Brussels sprouts and trim off tough ends, then halve. Dice the onion and mince the garlic. Set all ingredients aside.
02 - Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil and let shimmer. Add ground turkey, breaking apart with a spatula. 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. Transfer to a plate and set aside.
03 - 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, about 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 with lid, and steam 4 to 5 minutes until sprouts are fork-tender.
07 - 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.
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 pan, so cleanup is as easy as dinner itself.
  • The Brussels sprouts get those crispy golden edges that make even skeptics come back for seconds.
  • High in protein and naturally gluten-free, it feels virtuous without tasting like diet food.
  • Fresh lemon juice brightens the whole dish in a way that feels restaurant-worthy.
02 -
  • Do not skip the step of cooking the Brussels sprouts cut-side down without stirring, or you will miss out on those crispy, caramelized edges.
  • If your skillet is not large enough, the sprouts will steam instead of browning, so use the biggest pan you have or work in batches.
  • Add the lemon juice only after turning off the heat to preserve its bright, fresh flavor.
03 -
  • Use a stainless steel or cast iron skillet for the best browning, nonstick pans do not crisp the sprouts as well.
  • Let the Brussels sprouts sit undisturbed in the hot pan longer than you think you should, that is where the magic happens.
  • Taste before serving and add an extra squeeze of lemon or pinch of salt to make the flavors sing.
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