Brussels Sprouts With Paneer and Lime Dressing
Published Sept. 14, 2022
- Total Time
- 35 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ½teaspoon coriander seeds
- ½teaspoon cumin seeds
- ½teaspoon fennel or caraway seeds
- 1pound brussels sprouts, trimmed and halved (about 4 cups)
- 1bunch scallions, thinly sliced, whites and greens separated
- 2 to 3tablespoons extra-virgin olive oil, plus more as needed
- ½teaspoon kosher salt (such as Diamond Crystal), plus more as needed
- 8ounces paneer cheese, crumbled (about 2 cups)
- ¼teaspoon smoked paprika
- Large pinch of ground cayenne (optional)
- ¼cup cilantro or mint leaves and tender stems, torn
- Lime wedges, for serving
- 1large garlic clove, finely grated or minced
- 1½tablespoons fresh lime juice, plus more to taste
- ½teaspoon ground cumin, plus more to taste
- Salt and black pepper
- 5tablespoons extra-virgin olive oil
For the Brussels Sprouts and Paneer
For the Vinaigrette
Nutritional analysis per serving (4 servings)
393 calories; 31 grams fat; 6 grams saturated fat; 0 grams trans fat; 20 grams monounsaturated fat; 3 grams polyunsaturated fat; 16 grams carbohydrates; 5 grams dietary fiber; 6 grams sugars; 17 grams protein; 630 milligrams sodium
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
- 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.
- 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.
Private Notes
Comments
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.
It was a little bland. I recommend more lime and more spices.
This was just awful. Maybe it was the sizing of the paneer. It says “crumbled” but then the picture shows pieces much larger. The pieces I cooked were rock hard and overdone. Also, 475 just burns the Brussels Sprouts leaves
Meh, the vinaigrette was underwhelming, but didn't realize it until I had already put it all together. The flavors didn't really come together like I'd hoped. Enjoyed the paneer.
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