Brussels Sprouts Ground Turkey Skillet (Printable Version)

Crisp Brussels sprouts with seasoned ground turkey in a flavorful one-pan skillet finished with lemon, Parmesan and fresh parsley.

# Needed Ingredients:

→ 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

# Steps:

01 - Rinse Brussels sprouts, trim off tough ends, and halve. Dice the onion and mince the garlic. Set all prepared ingredients within reach.
02 - Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil and let it shimmer.
03 - Add ground turkey to the skillet. 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.
04 - Transfer cooked turkey to a plate. Wipe out excess liquid from skillet, leaving browned bits for flavor.
05 - 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, about 30 seconds.
06 - 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 bottom.
07 - 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.
08 - Remove lid and return cooked turkey to skillet. Stir to combine and cook for 2 minutes until heated through and liquid is mostly evaporated.
09 - Turn off heat. Stir in lemon juice and adjust seasoning to taste. 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 pan, so cleanup is over before you finish your first bite.
  • The Brussels sprouts get crispy golden edges that taste almost caramelized, nothing like the mushy ones you might remember.
  • It feels wholesome and light but still fills you up, thanks to lean turkey and all those vegetables.
  • You can have dinner on the table in half an hour, even on your most exhausted evenings.
02 -
  • Do not stir the Brussels sprouts right away or they will steam instead of browning, patience gives you those crispy golden edges.
  • Wipe out excess turkey liquid before adding the vegetables, otherwise everything gets soggy instead of caramelized.
  • Add the lemon juice at the very end off the heat so it stays bright and doesn't cook away.
03 -
  • Use an oven-safe skillet and broil the finished dish for 1 to 2 minutes to get extra crispy edges on the sprouts.
  • Taste the Brussels sprouts before adding them, if they are very bitter, blanch them briefly in boiling water first to mellow the flavor.
  • Freshly squeezed lemon juice makes all the difference, bottled juice just doesn't have the same brightness.
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