Brussels Sprouts Ground Turkey Skillet (Print Version)

A satisfying one-pan dish featuring crisp Brussels sprouts, savory ground turkey, aromatic spices, and a hint of lemon. Wholesome and flavorful.

# Components:

→ 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 (about 1 cup)
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, and season with ¼ teaspoon salt, ⅛ teaspoon black pepper, paprika, and red pepper flakes if using. Cook until no longer pink, 5–6 minutes.
03 - Transfer turkey to a plate and set aside. Wipe out excess liquid from skillet, leaving browned bits. Add remaining 1 tablespoon olive oil to skillet; reduce heat to medium. Add diced onion and sauté until translucent, about 3 minutes. Stir in minced garlic; cook until fragrant, about 30 seconds.
04 - Place halved Brussels sprouts cut-side down. Season with remaining salt and pepper. Cook undisturbed for 4 minutes until golden brown. Stir sprouts with onions and garlic. Add broth or water, cover, and steam 4–5 minutes until sprouts are fork-tender.
05 - Remove lid and return turkey to skillet. Stir to combine and cook 2 minutes, or until heated through and liquid is mostly evaporated. Turn off heat. Stir in lemon juice; adjust seasoning to taste. Sprinkle with Parmesan cheese and chopped parsley, if desired.
06 - Serve hot directly from the skillet or transfer to a serving dish.

# Expert Advice:

01 -
  • Everything happens in one pan so cleanup is practically nonexistent
  • The sprouts get those irresistible crispy edges while staying tender inside
  • Ready in about 30 minutes but tastes like it took way more effort
02 -
  • Resist the urge to stir the Brussels sprouts while they are cut-side down or you will not get that crispy caramelization
  • The sprouts continue cooking after you add the broth, so do not oversteam them or they will turn mushy
  • Adding the lemon juice at the very end preserves its bright acidity that would otherwise cook off
03 -
  • Pat the Brussels sprouts dry before adding them to the pan to help them crisp up better
  • If your skillet is oven-safe, broil the finished dish for 1 to 2 minutes for extra crispy edges
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