Brussels Sprouts & Ground Turkey Skillet (Printable)

One-pan dinner featuring crispy Brussels sprouts, seasoned turkey, garlic, and bright lemon finish.

# 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
13 - Fresh parsley, chopped

# Directions:

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. Add ground turkey, break apart with a spatula, 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 turkey to a plate and set aside. Wipe out excess liquid from skillet, leaving 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 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, and steam 4 to 5 minutes until sprouts are fork-tender.
07 - Remove lid and return turkey to skillet. Stir to combine and cook 2 minutes 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 skillet, so cleanup takes about three minutes and you can eat sooner.
  • The Brussels sprouts get crispy golden edges that taste almost caramelized, nothing like the mushy versions you might remember.
  • High protein and naturally gluten-free, it fits into meal prep rotation without feeling like diet food.
  • Lemon juice at the end brightens everything and makes the whole dish feel fresher than a weeknight dinner has any right to be.
02 -
  • Do not skip the step where you let the Brussels sprouts sit undisturbed for 4 minutes, moving them too soon means you lose the caramelized crust that makes this dish special.
  • If your skillet isn't large enough to fit all the sprouts in a single layer, cook them in two batches so each half gets direct contact with the hot pan.
  • Add the lemon juice at the very end after you turn off the heat, cooking it kills the brightness and turns it bitter.
  • Wipe out excess liquid after cooking the turkey but leave the browned bits, those crusty brown spots are pure flavor and dissolve into the sauce later.
03 -
  • If you have an oven-safe skillet, slide it under the broiler for 1 to 2 minutes at the end to crisp the top layer of sprouts and turkey even more.
  • Use the flattest side of your spatula to press the Brussels sprouts gently into the pan during the browning step, it increases contact and deepens the caramelization.
  • Taste the dish before adding the Parmesan, the cheese adds saltiness, so you might need less seasoning than you think.
  • If your sprouts are on the larger side, quarter them instead of halving so they cook evenly and finish at the same time as the smaller pieces.
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