Brussels Sprouts With Paneer and Lime Dressing Recipe (2024)

Halloumi would be another excellent substitute for the paneer.

In a similar dish, I bloom coriander, cumin, and/or fennel powder in the oil with some aleppo flakes then used it with shredded brussels sprouts that I saute for quesadillas - something I will do here. If paneer is difficult to find, queso panella is a good substitution.

The Tips offer instructions to sub tofu.

Made this yesterday for a fairly quick light dinner. The crushed whole spices were a nice addition. Served over cilantro rice and with garlic cilantro sauce. Used queso panela which worked well (and was a lot cheaper than paneer or halloumi). Overall I think it could have used more Brussel sprouts and maybe a little less cheese. Other veggies would be a good addition. Brussel sprouts were a little bit overdone, I might cook them for a few minutes less next time.

TipsSubstitute a 12- to 14-ounce package firm or extra-firm tofu, patted dry and sliced into ½-inch thick slabs, for the paneer.

Loved the spice combo. Substituted what I had on hand : broccoli and lemon juice. Came out great. Will make this again.

I used this recipe as inspiration for what I had on hand: fennel, carrot , turnips ( the slight bitterness was a nice touch) and feta, on its way out. I can imagine endless variations! I may keep some of the dressing on hand to speed things up. I served it with Kasha...yummy!

Very good. I used broccoli instead of sprouts and after they were done in the oven I put the broccoli/cheese onto of a bed of arugula and then poured the vinaigrette over the top. I made a tad bit more vinaigrette so there was good coverage overall. We didn't add, but anchovies dotted on the top would make a nice addition.

This is so delicious. Don’t be afraid to cook till the loose Brussel leaves are brown in the 2nd cook. It adds to the texture! I happily use ground spices so don’t let not having whole spices on hand stop you. Make this dish!!

This has become a staple weeknight dinner for me! I throw a cubed sweet potato on the pan for twenty minutes prior to the rest of the recipe and serve over rice. I love the acidity of the sauce.

An interesting and delicious combination of flavors. I made the tofu option and found that, contra Melissa's caution, it did get browned and a little crispy. Pressing the tofu beforehand most certainly helped. I did, however, make one alteration for the vinaigrette. In dressings I prefer a more even ratio between acid and oil, so I made it with 2 tbsp. each of lime juice and olive oil. I actually didn't end up using quite all of it, as it seemed enough.

Made this with broccoli and mint options and it was delicious. Make sure to cook long enough to make the paneer kind of crunchy.

I used this recipe as inspiration for what I had on hand: fennel, carrot , turnips ( the slight bitterness was a nice touch) and feta, on its way out. I can imagine endless variations! I may keep some of the dressing on hand to speed things up. I served it with Kasha...yummy!

Loved the spice combo. Substituted what I had on hand : broccoli and lemon juice. Came out great. Will make this again.

Added asparagus along with the brussel sprouts.

OMG, thank you! This is my new favorite Brussels sprouts recipe. The spices and dressing were vibrant and could no doubt be successfully added to other combos besides Brussels sprouts and paneer. I roasted chickpeas in olive oil and garlic and added them to the mix at the end, a variation we avid bean-eaters enjoyed.I eyeballed the amount of paneer and ended up adding less than the recipe suggested.

I did the tofu variation: I rubbed it with the spices first thing in case it would be a sort of marinade and then roasted it for the same amount of time on a separate pan with some of the leeks (my scallion substitute for the evening.) The tofu pieces almost turned golden. I bulked up a low quantity of brussels sprouts with chunky pieces of cabbage. The cabbage was better than the sprouts, which were too strong. Next time I'll use cauliflower and whatever else is in the fridge.

I added broccoli to the veg roasting stage because it needed to be used up. The florets were better at trapping the flavorful dressing than br. spouts were. Next time I'll use a larger proportion of broccoli, because it was delicious!

I was really looking forward to this recipe, but when I made it I was disappointed. The spices didn't quite meld right for me (I did use caraway instead of fennel). I was so let down that originally I was going to rate it at 3 stars, but having leftovers tonight made me realize that it still was good (I think the spices melded better). I just was let down from how exceptional I thought it would be. I'll probably not make it again, although it was easy.

easy and tasty. I couldn't get paneer so I used halloumi and that was fine. Tossed the leftovers with salad greens and extra dressing for a nice lunch.

I’ve made this twice and it always feels short on Brussels sprouts, maybe because one pound only makes 2 cups, not 4! Anyone else find this?

Yummy but definitely would add more Brussels sprouts next time!