Honey-Mustard Roasted Vegetables with Herb Quark

Carrots, parsnips and potatoes turn golden brown and juicy in the oven with a honey-mustard glaze and thyme. Served with a fresh herb quark that balances the sweet roots pleasantly.

By yumbelo · 4 servings · 50 minutes

Ingredients

• 500 g Carrots
• 400 g Parsnips
• 400 g waxy potatoes
• 2 pc red onions
• 3 tbsp rapeseed oil
• 2 tbsp honey
• 2 tbsp medium-hot mustard
• 1 bunch thyme
• salt
• pepper
• 250 g full-fat quark (40% fat)
• 150 g yogurt (3.5%)
• 1 bunch chives
• 1 pc lemon (juice)
• 1 pc garlic clove

Method

1. Preheat the oven to 200 °C, top and bottom heat.
2. Peel the carrots and parsnips and cut them diagonally into finger-thick pieces. Wash the potatoes and cut them into wedges. Cut the onions into wedges.
3. In a large bowl, mix the honey, mustard, 2 tbsp rapeseed oil, salt and pepper. Toss the vegetables and potatoes well in it.
4. Spread everything on a large baking sheet lined with baking paper, without crowding, and sprinkle the thyme leaves over it. Bake for about 35 to 40 minutes, turning once halfway through, until everything is soft and lightly caramelized.
5. For the herb quark, stir together the quark, yogurt, lemon juice, 1 tbsp rapeseed oil, one finely pressed garlic clove, salt and pepper.
6. Finely chop the chives and stir them into the quark. Chill the quark until the vegetables are ready.
7. Serve the oven vegetables hot with the herb quark.