1 pound of cleaned, trimmed, and halved Brussels sprouts (if you’re using smaller sprouts, just leave them whole)
2 tablespoons of olive oil
1 teaspoon Kosher salt
A few generous cracks of fresh ground black pepper
1-5.3 oz cup of plain Wünder Quark.
2 tablespoons of the Adobo sauce from the canned chipotle sauce, like this one
1 garlic clove, peeled and smashed with a knife
1 teaspoon fresh lime juice
1 teaspoon extra-virgin olive oil
1 teaspoon honey or maple syrup
⅛ teaspoon cayenne or chili powder (optional)
Pinch of kosher salt and a few generous cracks of freshly ground black pepper
Preheat the oven to 400°. Combine the first 4 ingredients in a large bowl and mix well. Place on a rimmed baking sheet and roast for 35 minutes, shacking the pan occasion to redistribute the sprouts.
In a food processor, place the quark, adobo sauce, garlic, lime juice, olive oil, honey, and a generous pinch of salt and freshly ground black pepper and blend until smooth. Season to taste with more salt and pepper.
Drizzle over the sprouts and preserve some for dipping on the side.