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Hearty Brussels Sprouts Ground Turkey Skillet

This quick and healthy one-pan meal features caramelized Brussels sprouts, savory ground turkey, and bright lemon, all cooked in about 25 minutes.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Skillet
  • 1 lb ground turkey (preferably 93% lean) Use fresh for best texture
  • 1 lb Brussels sprouts, trimmed and halved Use firm, tight-headed sprouts for best texture
  • 1 medium yellow onion, thinly sliced
  • 2 cloves garlic, minced
  • 2 tbsp olive oil
For the Seasoning
  • 1 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 1 tsp smoked paprika Regular paprika works too
  • 1/2 tsp dried thyme Or 1 tsp fresh thyme leaves
  • 1/4 tsp red pepper flakes Optional for a little heat
  • 2 tbsp low-sodium soy sauce or tamari Adds umami
Finishing Touches
  • 1/2 lemon (juice) About 1 tbsp for brightness
  • 2 tbsp chopped fresh parsley Optional
  • 1/4 cup grated Parmesan or crumbled feta Optional; omit for dairy-free

Method
 

Preparation
  1. Trim and halve the Brussels sprouts so cut sides are flat. Thinly slice the onion and mince the garlic. Measure spices into a small bowl for easy seasoning.
Cooking the Turkey
  1. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the ground turkey and season with 1/2 tsp salt and 1/4 tsp pepper.
  2. Cook, breaking up with a spatula, until no pink remains and edges are golden brown, about 6 to 8 minutes. Transfer turkey to a bowl and set aside.
Sautéing the Vegetables
  1. In the same skillet, add remaining 1 tbsp olive oil. Place Brussels sprouts cut-side down and let sear without moving for 3-4 minutes until deeply caramelized.
  2. Add sliced onion and continue to cook, stirring occasionally, until onions are translucent and sprouts are tender-crisp, about 4 to 6 more minutes.
  3. Add garlic and cook 30 seconds until fragrant.
Combining Ingredients
  1. Return turkey to skillet. Sprinkle smoked paprika, thyme, remaining salt and pepper, and red pepper flakes. Stir in soy sauce.
  2. Cook for 2 to 3 minutes, allowing flavors to marry and any excess liquid to evaporate. Look for a slightly glossy pan and no puddles of liquid.
Finishing Touches
  1. Remove from heat and squeeze lemon juice over the skillet. Stir in parsley and sprinkle with Parmesan if using.
  2. Serve hot. The finished dish should have tender sprouts with browned edges, well-seasoned turkey, and a bright finish from the lemon.

Notes

Use a cast-iron or heavy-bottom skillet for the best sear on Brussels sprouts and turkey. If sprouts are large, quarter them so they cook evenly. For more caramelization, cook the sprouts a little longer cut-side down before adding onions. Vegetarian swap: replace turkey with 1 lb crumbled firm tofu or tempeh; brown in the same way and season generously. Low-carb: keep as-is; this is naturally low in carbs when served alone. Gluten-free: use tamari or omit soy sauce and add 1 tbsp lemon more for brightness. Storage: refrigerate in an airtight container for up to 3 days. Reheating: rewarm in a skillet over medium heat to retain texture; microwaving works but may soften the sprouts. To prevent a watery skillet, drain excess turkey fat or cook on higher heat to evaporate liquids.