30 Best Sides to Serve with Quiche : Roasted Carrots and Apples

Looking for an easy side dish for quiche? These caramelized carrots and apples with a maple dijon mustard glaze is quick and simple for a weeknight dinner, but impressive enough for brunch guests!

Prep Time 5

Cook Time 30

Total Time 35

Servings

Author Melissa Erdelac

Ingredients

2 apples, cored and thickly sliced (see recipe notes for recommended variety)
1 pound carrots (if thicker than 1-inch diameter, halve)
1 tablespoon pure maple syrup
1 tablespoon olive oil
1 tablespoon whole stone ground mustard (or dijon mustard)
1 teaspoon kosher salt
⅛ teaspoon ground pepper
⅛ teaspoon ground coriander
⅛ teaspoon Allspice

Instructions

Preheat the oven to 425ºF. Spray a baking sheet with nonstick cooking spray. Prepare the carrots and apples and place them on the baking sheet.
2 apples, cored and thickly sliced , 1 pound carrots
In a small bowl whisk together the maple syrup, olive oil, mustard, salt, pepper, and spices.
1 tablespoon pure maple syrup, 1 tablespoon olive oil, 1 tablespoon whole stone ground mustard, 1 teaspoon kosher salt, ⅛ teaspoon ground pepper, ⅛ teaspoon ground coriander, ⅛ teaspoon Allspice
Drizzle the glaze over the carrots and apples and toss to combine. Lay out the mixture evenly on the pan, making sure everything lies flat in a single layer.
Bake for 15 minutes, or until the side touching the baking sheet starts to brown. Toss and flip the carrots and apples. Return to the oven and roast for 15 more minutes, or until tender and starts to caramelize.

Notes

Recommended Apples

Honeycrisp
Granny Smith
Jonagold
Braeburn
Pink Lady
Golden Delicious

Roasting Tips

To achieve golden, caramelized exteriors, it's important to not crowd the pan. If the contents can't lie flat in a single layer, divide the mixture between two pans, rotating halfway through.
The initial bake is longer to create a browned exterior. Leave the carrots and apples be, not tossing or moving, until the side touching the baking sheet starts to brown.
If carrots are thick, slice lengthwise to make two thinner halves. When I roast carrots, I leave some whole and halve others to make sure they are uniform and cook at the same rate.

Nutrition