Brussels Sprouts Ground Turkey Skillet (Printable)

Golden Brussels sprouts and seasoned turkey cook together in one pan for an easy, protein-packed dinner.

# What You 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

# How-To Steps:

01 - Rinse Brussels sprouts, trim off tough ends, and halve lengthwise. Dice the onion into 1/4-inch pieces and mince the garlic cloves.
02 - Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil and let it shimmer until it moves freely across the pan surface.
03 - Add ground turkey to the hot skillet. Break apart with a spatula into bite-sized pieces and 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, stirring occasionally.
04 - Transfer cooked turkey to a clean plate and set aside. Wipe out excess liquid from the skillet, leaving the browned bits for flavor.
05 - Add the remaining 1 tablespoon olive oil to the skillet and reduce heat to medium. Add diced onion and sauté until translucent and softened, about 3 minutes.
06 - Stir in minced garlic and cook until fragrant, approximately 30 seconds, stirring constantly to prevent burning.
07 - Place halved Brussels sprouts cut-side down into the skillet. Season with remaining salt and pepper. Cook undisturbed for 4 minutes until the cut surface develops a golden-brown crust.
08 - Stir Brussels sprouts together with onions and garlic. Add chicken broth or water, cover the skillet with a lid, and steam for 4 to 5 minutes until the sprouts are fork-tender.
09 - Remove the lid and return the cooked turkey to the skillet. Stir to combine all ingredients thoroughly and cook for 2 minutes until the turkey is heated through and most of the liquid has evaporated.
10 - Remove from heat and stir in the freshly squeezed lemon juice. Adjust salt and pepper to taste. Sprinkle with Parmesan cheese and chopped fresh parsley if desired. Serve directly from the skillet or transfer to a serving dish while hot.

# Expert Advice:

01 -
  • One pan means less cleanup, which is a weeknight miracle when youre already tired.
  • The Brussels sprouts get golden and caramelized without any fuss or fancy techniques.
  • High protein and filling without feeling heavy or overly rich.
  • Leftovers taste even better the next day when the flavors have had time to mingle.
02 -
  • Dont crowd the Brussels sprouts when you lay them cut-side down or they will steam instead of caramelize.
  • If your skillet isnt large enough, cook the sprouts in batches so each one gets proper contact with the heat.
  • Removing the turkey before cooking the vegetables prevents it from overcooking and getting rubbery.
  • Fresh lemon juice at the end is not optional—it transforms the dish from good to great.
03 -
  • Use a wide skillet with a lid so the sprouts have room to brown and steam properly.
  • Season in layers—turkey first, then the vegetables—so every bite has balanced flavor.
  • Let the skillet get fully hot before adding oil or ingredients, or nothing will sear correctly.
  • If you love garlic, double it, but add half at the beginning and half at the end for depth.
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