Quark’s versatility shines again in this simple and healthy dish. Perfect as an appetizer or an afternoon snack!
2 pounds carrots with tops, skin on, scrubbed, tops trimmed to 1 inch
4 Tbsp. olive oil, divided
1 Tsp. ground cumin
1 Tbsp. ground turmeric
1 Tsp. coriander seeds
1 cup Wünder Creamery Plain quark
¼ cup fresh lime juice
1 clove of garlic, finely chopped
2 Tbsp. chopped mint, for serving (optional)
for the quark sauce
Whisk quark with lime juice and garlic. Cover and refrigerate while the carrots roast. Quark sauce can be made up to 2 days ahead.
for the carrots
Pre-heat oven to 425°. On a baking sheet, toss carrots with 2 Tbsp. of olive oil and the cumin, turmeric, and coriander seeds. Roast for 15-20 minutes or until the carrots begin to brown. Remove from the oven, toss the carrots again, place back in the oven, and let roast for another 20 minutes
Coat a large platter with quark sauce. Arrange the carrots over the sauce and use a spoon to drip some of the herbed oil mixture from the baking sheet over the carrots. Top with mint leaves and enjoy.