Impress your guests with this vegetarian side dish of roasted carrots topped with pesto quark and honey.
Certain holidays are fast approaching – ahem Thanksgiving and Christmas – and side dishes are always a big part of the celebration. It’s always nice to have some vegetarian side dishes, enter these roasted carrots. They’re super easy to make (hello Five Ingredient Fridays) and are based off a dish I once had at one of my favorite Milwaukee restaurants, Braise. Here is a picture of the dish we had:
I couldn’t stop thinking about them, they were sooooo good! So I made my version of them at home and my hubby and I gobbled them up before I had the chance to take pictures of them. The following week I made them again but it was right around the time change and by the time they were done I was surprised that it was dark out already. Third time’s the charm, right?
I can tell you that there weren’t any complaints at having to enjoy this dish multiple times, and since then I’ve made them multiple times…I just can’t quit this flavor combination!
[Tweet “Looking for a #vegetarian side dish? Look no further than these roasted carrots from @sweetphi”]
Quark cheese is such a great cheese to top carrots with – have you ever had it? It’s a soft and crumbly cheese that I grew up with. When I googled Quark I found out that it is common for the cuisines of German-speaking countries – makes sense why I’ve had it because my parents are German (I really need to do a post on all the German magazines my mother gives me, it is beyond adorable, they’re German magazines and she’ll right a little post-it notes on the recipes that she thinks I’ll like and I have stacks and stacks of them and absolutely love each and every one of them). Quark is similar in flavor to cottage cheese – but much better and not in little curds. The quark is perfect for a topping on the roasted carrots because it goes with the pesto and light drizzle of honey.
Since I’m such a huge fan of roasted carrots (see these ginger seared glazed carrots and these roasted cinnamon spice carrots I made last year for Thanksgiving) I just knew that I needed to share this recipe with you before Thanksgiving.
Ingredients
- 1 lb carrots halved and cut into thick matchsticks
- 1-2 tablespoons extra virgin olive oil
- 1/2 teaspoon salt I used kosher salt
- pinch of pepper
- 4 teaspoons pesto
- 4 tablespoons about 2 oz. quark
- 2 teaspoons honey
Instructions
- Preheat oven to 425. Line a baking sheet with aluminum foil.
- Cut carrots and place on lined baking sheet and drizzle with olive oil and sprinkle with salt and pepper. Bake for 15-20 minutes, until edges of carrots start to brown. Remove from oven. Distribute onto 4 plates.
- Spoon a teaspoon of pesto on top of each plate of carrots and then place 1 tablespoon quark on top of the pesto. Drizzle about half a teaspoon of honey onto each plate, serve warm and enjoy
Last week when I shared my recipe for 5 ingredient pumpkin pie I told you all about my Thanksgiving menu, I’d love to know- what does your Thanksgiving menu include?
Jess @ What Jessica Baked Next says
These roasted carrots look delicious! Roasting the carrots with honey is always delicious! I’ve never tried quark before, but it sounds really good!
Sweetphi says
If you like roasted carrots with honey you will absolutely love these with the addition of quark and pesto, it’s such a great combination 🙂
Trisha says
I LOVE roasted carrots with honey. I’ve never had quark before, but it sounds delicious because it’s uhhh cheese. This is a really beautiful and elegant looking dish. I can’t wait to try it! Hope you have a wonderful Thanksgiving!
Sweetphi says
Roasted carrots and honey are the best…the quark takes it to the next level, you totally have to try it (I’m also such a sucker for the cheese, just it alone with crackers is aaaammmaaazing!) Happy thanksgiving to you 🙂
Winnie says
FANTASTIC dish!!
1st – it looks really good.
2nd – I’m a vegetarian so it’s perfect for me and my guests 🙂
Sweetphi says
Thank you so much for your awesome comment Winnie. This would definitely be perfect for you and your guests, I think they’d all love it!
Little Cooking Tips says
Like Shawnna mentioned before, this loos incredibly yummy!:) We read about quark in the past, but it’s something that’s not present in the Greek food market. We’ll probably use ricotta or a mix with creamy cheese and Greek yogurt perhaps instead:) Does that sound like something that would work?:) Sorry for asking you (once again) for alternatives! We hope you understand (and sympathize):)
Have a wonderful Thanksgiving on Thursday dear Phi!
xoxoxo
Sweetphi says
Hi Panos and Mirella, I love when you ask about substitutes, I definitely want my recipes to work for everyone, so it’s never a bother! Do you have cottage cheese in Greece? I would suggest combining some cottage cheese, but if you don’t have that I think ricotta mixed with feta and a dollop of Greek yogurt would do the trick 🙂 Thank you for your comment, this is definitely one amazing side dish 🙂
Little Cooking Tips says
We do have cottage cheese, but riccota-feta-Greek yogurt sounds way more interesting!:) Thanx so much dear Phi!
xoxo
Sweetphi says
These carrots are such a great dish, my husband actually requested them again the other day! I’m always happy to oblige when it’s a great veggie dish that involves cheese…anything cheese and I’m totally sold 😉
Shawnna says
This looks so yummy!!
Sweetphi says
Thank you so much!
Dannii @ Hungry Healthy Happy says
Carrots and pesto are such a delicious combination, aren’t they. This looks delicious.
Sweetphi says
They definitely are a delicious combination, thanks Dannii!