A satisfying one-pan meal featuring crisp Brussels sprouts, savory ground turkey, aromatic garlic, and a hint of lemon. Wholesome and flavorful.
# Components:
→ Proteins
01 - 1 pound ground turkey, preferably lean
→ Vegetables & Aromatics
02 - 1 pound Brussels sprouts, ends trimmed and halved
03 - 1 small yellow onion, diced (about 1 cup)
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
# Method:
01 - Rinse Brussels sprouts, trim off tough ends, and halve. Dice the onion 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, break apart with a spatula, and season with 1/4 teaspoon salt, 1/8 teaspoon black pepper, paprika, and red pepper flakes if using. Cook until no longer pink, 5 to 6 minutes.
03 - Transfer turkey to a plate and set aside. Wipe out excess liquid from skillet, leaving browned bits. Add remaining 1 tablespoon olive oil to skillet and reduce heat to medium.
04 - Add diced onion and sauté until translucent, about 3 minutes. Stir in minced garlic and cook until fragrant, about 30 seconds.
05 - Place halved Brussels sprouts cut-side down. Season with remaining salt and pepper. Cook undisturbed for 4 minutes until golden brown.
06 - Stir Brussels sprouts with onions and garlic. Add broth or water, cover, and steam 4 to 5 minutes until sprouts are fork-tender. Remove lid and return turkey to skillet. Stir to combine and cook 2 minutes or until heated through and liquid is mostly evaporated.
07 - Turn off heat. Stir in 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.
