In a nonstick skillet over medium heat, add the olive oil and diced turkey. Cook until the edges are nice and crispy, about 3-5 minutes.
When ready, remove the crispy turkey bits. Add the chopped onion and garlic to the same pan. Add salt and pepper and saute until the onions have softened.
Next, add the thin-sliced brussel sprouts. Cook until softened, about 7-10 minutes. At the last minute, turn up the heat to crisp them on the bottom.
Finally, once the bottoms are nice and browned, transfer to a serving bowl. Add the parmesan cheese. Toss to combine. Garnish with pecans and almonds.