Crispy Brussels sprouts and seasoned ground turkey cook together in one skillet with garlic, paprika, and bright lemon juice for a quick, protein-packed dinner.
# 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 - ¼ cup low-sodium chicken broth or water
07 - 1 tablespoon fresh 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
# How To Make It:
01 - Rinse Brussels sprouts and trim off tough ends, then halve. Dice the onion into ½-inch pieces 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, breaking it apart with a spatula. 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 cooked turkey to a plate and set aside. Wipe out excess liquid from skillet, leaving the browned bits for flavor.
04 - 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, approximately 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 on the cut side.
06 - Stir Brussels sprouts with onions and garlic. Add broth or water, cover skillet, and steam 4-5 minutes until sprouts are fork-tender.
07 - Remove lid and return cooked turkey to skillet. Stir to combine and cook 2 minutes until heated through and liquid is mostly evaporated. Turn off heat.
08 - Stir in fresh 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.
