Roasted Paneer with Brussels Sprouts and Pomegranate Glaze
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Easy
When I discovered this recipe, I fell in love with how simple it is to pull together yet impressive enough to serve at dinner. Crispy roasted paneer paired with caramelized brussels sprouts and a gorgeous pomegranate glaze creates something truly special in just under an hour. Paneer is packed with protein and calcium, making it a wonderfully nutritious choice for vegetarian meals. What really sold me was how straightforward the technique is and that most ingredients are pantry staples, so you're not hunting down anything exotic. The sweet and tangy glaze brings everything together beautifully, and those pomegranate arils add such a lovely burst of freshness at the end. Trust me, your guests will think you spent all day in the kitchen.
Ella x
Ingredients
- 400 gramspaneer cheese(cut into 1-inch cubes)
- 500 gramsbrussels sprouts(halved)
- 237 mlpomegranate juice
- 2 tablespoonshoney
- 4 tablespoonsolive oil
- 4garlic cloves(minced)
- 1 tablespoonfresh ginger(grated)
- 1½ tablespoonsbalsamic vinegar
- 1 teaspooncumin seeds
- 118 mlcashew nuts(roasted and halved)
- 118 mlfresh pomegranate arils
- ¾ teaspoonsea salt
- ½ teaspoonblack pepper
- 2 tablespoonsfresh cilantro(chopped)
Detail level
Instructions
- 1
Preheat your oven to 220°C (425°F). Pat the paneer cubes dry with paper towels to help them crisp up during roasting.
Tip: Dry paneer browns better and won't release excess moisture that causes steaming.
- 2
In a large bowl, toss the paneer cubes with 2 tablespoons of olive oil, salt, and pepper. Spread them on a baking sheet in a single layer and roast for 15-18 minutes until golden and crispy on the edges.
Tip: Flip the paneer halfway through for even browning.
- 3
On a separate baking sheet, combine Brussels sprouts with remaining 2 tablespoons of olive oil, cumin seeds, salt, and pepper. Roast alongside the paneer for 20-22 minutes until caramelized, stirring once halfway through.
Tip: Cut Brussels sprouts to similar sizes for even cooking.
- 4
While everything roasts, prepare the pomegranate glaze by combining pomegranate juice, honey, balsamic vinegar, minced garlic, and grated ginger in a saucepan over medium heat.
Tip: Reduce the heat to medium-low to prevent the glaze from burning.
- 5
Simmer the glaze for 8-10 minutes, stirring occasionally, until it reduces to about 1/3 cup and becomes thick and glossy with a rich color.
Tip: The glaze will thicken more as it cools, so don't over-reduce it on the stove.
- 6
Once the paneer and Brussels sprouts are done, transfer them to a serving platter and drizzle generously with the pomegranate glaze.
Tip: Reserve a bit of glaze for drizzling at the end for better presentation.
- 7
Top the roasted vegetables with toasted cashew halves, fresh pomegranate arils, and a generous sprinkle of fresh cilantro.
Tip: Add the cilantro just before serving to keep it fresh and vibrant.
- 8
Serve warm and enjoy immediately for the best texture contrast between crispy paneer and tender Brussels sprouts.
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