Brussels Sprouts With Paneer and Lime Dressing

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.

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.

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.

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.

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.