Brussels Sprouts With Paneer and Lime Dressing

By Melissa Clark

Published September 13, 2022

  • Christopher Testani for The New York Times. Food Stylist: Monica Pierini.
Media 1 of 1
Total Time
35 minutes
Rating
4(310)
Comments
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One of my go-to side dish hacks is sprinkling crunchy, cracked whole spices onto a pan of vegetables before roasting. The spices toast in the oven, releasing their fragrance and flavor, which can be absorbed by the likes of the brussels sprouts, cherry tomatoes or sweet potatoes sharing the pan. Adding paneer to the pan in this recipe, adapted from “Dinner in One: Exceptional & Easy One-Pan Meals” (Clarkson Potter, 2022), turns a side dish into a light and tasty meal, one that’s easily filled in with a little yogurt and some flatbread served on the side.

Featured in: Hate Doing the Dishes? Try These 3 One-Pot, One-Pan Recipes.

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Ingredients

Yield:4 servings

FOR THE BRUSSELS SPROUTS AND PANEER

  • ½ teaspoon coriander seeds

  • ½ teaspoon cumin seeds

  • ½ teaspoon fennel or caraway seeds

  • 1 pound brussels sprouts, trimmed and halved (about 4 cups)

  • 1 bunch scallions, thinly sliced, whites and greens separated

  • 2 to 3 tablespoons extra-virgin olive oil, plus more as needed

  • ½ teaspoon kosher salt (such as Diamond Crystal), plus more as needed

  • 8 ounces paneer cheese, crumbled (about 2 cups)

  • ¼ teaspoon smoked paprika

  • Large pinch of ground cayenne (optional)

  • ¼ cup cilantro or mint leaves and tender stems, torn

  • Lime wedges, for serving

FOR THE VINAIGRETTE

  • 1 large garlic clove, finely grated or minced

  • 1 ½ tablespoons fresh lime juice, plus more to taste

  • ½ teaspoon ground cumin, plus more to taste

  • Salt and black pepper

  • 5 tablespoons extra-virgin olive oil

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

14 grams carbs; 41 milligrams cholesterol; 466 calories; 22 grams monosaturated fat; 4 grams polyunsaturated fat; 12 grams saturated fat; 40 grams fat; 1 gram trans fat; 5 grams fiber; 505 milligrams sodium; 16 grams protein; 4 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat oven to 425 degrees. Using a mortar and pestle or the flat side of a chef’s knife and a cutting board, lightly crack the coriander, cumin, and fennel or caraway seeds.

  2. Step 2

    Place brussels sprouts and scallion whites (save the greens for garnish) on a sheet pan. Drizzle with olive oil to coat and sprinkle with the cracked spices and salt. Stir to combine everything, then spread into an even layer in the pan. Roast for 15 minutes, until golden brown.

  3. Step 3

    While sprouts are in the oven, make the lime vinaigrette. In a small bowl, combine garlic, lime juice, cumin and a big pinch each salt and pepper. Slowly whisk in olive oil. Taste and adjust salt, cumin and lime; it should be tangy.

  4. Step 4

    Raise oven temperature to 475 degrees and sprinkle paneer over the brussels sprouts. Lightly drizzle with more olive oil (another 1 to 2 tablespoons) and sprinkle with another pinch of salt, paprika and cayenne, if you like. Roast until cheese gets slightly brown and sprouts are browned and tender, 9 to 12 minutes.

  5. Step 5

    Remove from oven and drizzle lime vinaigrette on paneer and sprouts when still hot right out of the oven (it will absorb it immediately). Sprinkle cilantro and scallion greens on top. Drizzle with a little more olive oil if you like, and serve with lime wedges for squeezing.

Tips

  • Substitute a 12- to 14-ounce package firm or extra-firm tofu, patted dry and sliced into ½-inch thick slabs, for the paneer. Add slabs to the pan along with the brussels sprouts in Step 2. The tofu won’t brown but it will soak up all the good flavors.

  • This recipe will work with a bevy of different veggies. Try substituting broccoli or cauliflower florets, cherry tomatoes, mushrooms, small cubes of butternut squash, turnips or sweet potato, sliced fennel or 1-inch-thick wedges of cabbage. Different vegetables might need more or less time in the oven. The key is to let them cook until they are about 10 minutes shy of being done, then adding the paneer. Ricotta salata and feta both make good paneer substitutes, though you’ll probably want to hold back on the salt since they’re both a lot saltier.

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Ratings

4 out of 5
310 user ratings
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Comments

Liz

Halloumi would be another excellent substitute for the paneer.

Lauri

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.

Dawn

The Tips offer instructions to sub tofu.

Shannon

I doubled spices as I often do. The crumbled paneer was a nice change and cooked perfectly but the sprouts were charred to the point of being burned which made me sad.

Paul

We also used what we had in the fridge - leeks and shallot instead of scallion - and used ground coriander instead of seeds. Fabulous!

Delaney

Made this with halloumi and it's fantastic.

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Credits

Adapted From “Dinner in One: Exceptional & Easy One-Pan Meals” (Clarkson Potter, 2022)

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