Spiced Brussels Sprouts with Paneer and Tangy Lime Dressing

1. Crack Seeds and Prepare Brussels Sprouts

Gently crack the coriander, cumin, and fennel seeds using a mortar and pestle or a sturdy knife on a cutting board. Preheat your oven to 425ºF. On a rimmed sheet pan, toss the Brussels sprouts and white parts of the scallions with extra-virgin olive oil, cracked spices, and kosher salt. Spread in an even layer and roast for about 15 minutes until golden brown.

2. Prepare Lime Vinaigrette

In a small bowl, whisk together the grated garlic, fresh lime juice, ground cumin, a pinch of salt, freshly ground black pepper, and five tablespoons of extra-virgin olive oil.

3. Roast with Paneer

After roasting Brussels sprouts for 15 minutes, raise the oven temperature to 475ºF. Add crumbled paneer to the sheet pan with extra-virgin olive oil, kosher salt, smoked paprika, and cayenne. Roast for another 9 to 12 minutes until the paneer is slightly browned and the Brussels sprouts are tender.

4. Finish with Dressing and Herbs

Drizzle the lime vinaigrette over the hot vegetables and paneer. Scatter torn cilantro or mint leaves and sliced green parts of the scallions over the top. Serve with lime wedges on the side.