Spiced Brussels sprouts with paneer and tangy lime dressing from Dinner in One: Exceptional & Easy One-Pan Meals (page 54) by Melissa Clark

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Notes about this recipe

  • Bessp on December 03, 2025

    I made this for my in-laws, it was a hit even with my picky father-in-law. Next time I'll probably add a little bit of yogurt to the dressing for creaminess and emulsification. I'll probably also shorten the first cook time, my sprouts turned out just a little bit overdone by the end of the second cook. I mixed the oil, paprika, and cayenne with just the paneer in a separate bowl before sprinkling over the sprouts so they had a bit of a different flavor, which worked well.

  • megrmajer on November 07, 2024

    The dressing was so yum. Nice flavors and good char. I think my paneer wasn't great quality so I couldn't crumble it but that was the only thing I would change, besides doubling the dressing.

  • innerharbors on February 13, 2024

    Made this a few times and finally dialed in some fixes to the original recipe: double the dressing (handy when serving this over rice), leave scallion whites as two-inch lengths, and hold off on adding the seeds until the step when you add the paprika and cayenne. Otherwise the seeds were burning. These fixes bring the recipe up to "will make again" status.

  • peaceoutdesign on January 15, 2023

    Loved it and the char.

  • Lepa on January 10, 2023

    I liked this and found it very compelling. I could eat the entire bowl by myself. Others in my family liked it but didn't love it. I ran out of scallions so I used shallots and that was a fine substitution.

  • ksg518 on November 06, 2022

    This is somewhat of a variation of Clark’s recipe for brussel sprouts with halloumi in her Dinner cookbook. Very good and a likely repeat. Next time I’ll only add the sliced scallions for the last few minutes; adding them from the beginning results in little charred bits.

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