There’s nothing I love more than a dinner that’s fast, fresh, and full of flavor.
This ground turkey and Brussels sprouts skillet checks all the boxes—it’s lean, hearty, and comes together in just 30 minutes.
With juicy turkey, tender Brussels sprouts, a splash of broth, and a bright hit of lemon, it’s the kind of meal that makes healthy eating feel indulgent.
Why I Love This Recipe
It’s one-pan, easy cleanup, and done in under 30 minutes.
Healthy but satisfying—with protein, fiber, and flavor in every bite.
The lemon juice at the end adds a burst of freshness I can’t get enough of.
It’s versatile—great on its own, over rice, or even in a wrap!
What You’ll Need (Ingredient Highlights)
Ground turkey – lean and protein-rich, cooks quickly and absorbs flavor well.
Brussels sprouts – halved and tender-crisp, they soak up all the savory goodness.
Onion & garlic – build the aromatic base for the skillet.
Olive oil – keeps everything silky and helps with sautéing.
Chicken broth – adds moisture and depth without extra fat.
Lemon juice – finishes the dish with brightness and zing.
Pro Tips Before You Start
Cut the Brussels sprouts evenly so they cook uniformly.
Don’t skip the lemon juice—it balances the savory with a fresh, tangy note.
If using frozen Brussels sprouts, thaw and dry them well to avoid sogginess.
Make it spicy by keeping the red pepper flakes or tone it down by omitting them.
How to Make Ground Turkey Brussels Sprouts Skillet
Step 1: Sauté Onion and Garlic
Heat olive oil in a large skillet over medium heat.
Add diced onion and garlic, cooking until soft and translucent.
Step 2: Cook the Ground Turkey
Add ground turkey to the skillet.
Cook, stirring often, until it’s fully browned and crumbled.
Step 3: Add Brussels Sprouts and Seasonings
Stir in halved Brussels sprouts, salt, black pepper, and red pepper flakes.
Mix well to coat everything in the flavor base.
Step 4: Steam and Soften
Pour in the chicken broth.
Cover the skillet and let it cook for 5–7 minutes until the Brussels sprouts are fork-tender.
Step 5: Finish with Lemon
Remove the lid and stir in the lemon juice.
Taste and adjust seasoning if needed, then serve warm.
What to Serve It With
Brown rice, quinoa, or cauliflower rice for a balanced plate.
A simple green salad with vinaigrette.
Wrap it in a warm tortilla for a hearty, low-carb taco.
Variations / Substitutions
Swap ground turkey with ground chicken or lean ground beef.
Use vegetable broth instead of chicken broth for a vegetarian twist (with plant-based ground).
Add mushrooms, zucchini, or spinach for extra veggies.
Top with grated parmesan or feta for extra richness.
Storage & Leftovers
Store in an airtight container in the fridge for up to 3 days.
Reheat on the stove or in the microwave until warmed through.
Not recommended for freezing, as Brussels sprouts can turn mushy.
FAQs
Can I make this ahead for meal prep?
Yes! It keeps well for a few days and reheats beautifully.
Do I need to blanch the Brussels sprouts first?
No, just cut them in half—they’ll cook perfectly in the skillet with the broth.
What if I don’t have lemon juice?
A splash of apple cider vinegar or balsamic can also add brightness.
Can I use ground chicken instead of turkey?
Absolutely. The flavor will be slightly different but still delicious.
Is this recipe spicy?
It has a little kick from the red pepper flakes, but you can omit them if you prefer mild.
Can I add cheese?
Yes! A sprinkle of parmesan or cheddar melts in perfectly.
How do I make this a full meal?
Serve with grains or add an egg on top for extra protein.
Final Thoughts
This ground turkey and Brussels sprouts skillet has become a weeknight favorite in my kitchen.
It’s fast, filling, and packed with flavor—plus I always feel good after eating it.
Whether you’re feeding a family or just yourself, it’s one of those simple recipes that over-delivers every time.
