# 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 - ¼ cup low-sodium chicken broth or water
07 - 1 tablespoon freshly squeezed 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
# Preparation Steps:
01 - Rinse Brussels sprouts, trim off tough ends, and halve lengthwise. Dice the onion and mince the garlic cloves.
02 - Place a large skillet over medium-high heat. Add 1 tablespoon olive oil and swirl to coat the bottom until shimmering.
03 - Add ground turkey to the hot skillet. Break apart with a spatula and season with ¼ teaspoon salt, ⅛ teaspoon black pepper, paprika, and red pepper flakes if using. Cook until no longer pink, approximately 5–6 minutes.
04 - Transfer cooked turkey to a plate and set aside. Wipe out excess liquid from skillet, leaving the browned bits for flavor.
05 - Add remaining 1 tablespoon olive oil to the skillet and reduce heat to medium. Add diced onion and sauté until translucent, about 3 minutes.
06 - Stir in minced garlic and cook until fragrant, approximately 30 seconds, being careful not to burn.
07 - 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 sides.
08 - Stir Brussels sprouts with onions and garlic. Add broth or water, cover with lid, and steam for 4–5 minutes until sprouts are fork-tender.
09 - Remove lid and return turkey to the skillet. Stir to combine everything and cook for 2 minutes, or until heated through and most liquid has evaporated.
10 - Turn off heat and stir in lemon juice. Adjust seasoning with additional salt and pepper to taste. Sprinkle with Parmesan cheese and chopped parsley if desired. Serve hot directly from the skillet.
