Brussels Sprouts Ground Turkey Skillet (Printable)

Golden Brussels sprouts and seasoned turkey come together in a quick one-pan skillet finished with lemon, 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 - 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
13 - Fresh parsley, chopped

# Directions:

01 - Rinse Brussels sprouts, trim off tough ends, and halve. Dice the onion and mince the garlic. Set all ingredients within arm's reach of your cooking station.
02 - Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil and let it 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, approximately 5 to 6 minutes.
03 - Transfer cooked turkey to a clean plate. Wipe out excess liquid from skillet, preserving the flavorful browned bits on the bottom.
04 - Add remaining 1 tablespoon olive oil to skillet and reduce heat to medium. Add diced onion and sauté until translucent, approximately 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 and caramelized.
06 - Stir Brussels sprouts with onions and garlic. Add broth or water and cover the skillet. Steam for 4 to 5 minutes until Brussels sprouts are fork-tender.
07 - Remove lid and return cooked turkey to the skillet. Stir to combine all components and cook for 2 minutes until heated through and excess liquid has mostly evaporated.
08 - Turn off heat. Stir in lemon juice and adjust seasoning to taste. Sprinkle with Parmesan cheese and fresh chopped parsley. Serve hot directly from the skillet or transfer to a serving dish.

# Expert Tips:

01 -
  • Everything cooks in one skillet, so cleanup is as easy as the cooking itself.
  • The Brussels sprouts develop crispy, golden edges that taste almost roasted without turning on the oven.
  • Lean ground turkey keeps it light but satisfying, with enough protein to feel full for hours.
  • Fresh lemon juice at the end brightens the whole dish and wakes up every flavor.
02 -
  • Do not stir the Brussels sprouts during the first 4 minutes of searing, or you will lose the caramelized crust that makes them taste sweet and roasted.
  • If your skillet is too crowded, the sprouts will steam instead of browning, so use a large pan or cook in batches if needed.
  • Add the lemon juice only after turning off the heat, as cooking it will make the brightness fade and turn the flavor dull.
  • Wipe out excess turkey liquid before adding the vegetables, or the skillet will be too wet and the sprouts will not crisp properly.
03 -
  • If your skillet is oven-safe, finish the dish under the broiler for 1 to 2 minutes to crisp the tops of the Brussels sprouts and melt the Parmesan into a golden crust.
  • Toast pine nuts or chopped pecans in the skillet before you start cooking, then sprinkle them on at the end for extra crunch and a nutty, toasted flavor.
  • A drizzle of balsamic glaze or a dash of sriracha just before serving adds a tangy or spicy accent that makes the dish feel restaurant-quality.
  • Use the freshest lemon juice you can, as bottled juice lacks the bright, zesty punch that makes the finish so lively.
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