If you’re looking for a show-stopping side dish that is packed with flavor, texture, and that special something that will have everyone at the table asking for the recipe, then you are going to want these Miso Maple Carrots with Crunchy Quinoa. The carrots are coated in a sticky, savory-sweet miso-maple glaze that doubles as the sauce, and the crispy quinoa on top adds the most incredible crunch that takes this dish to a whole new level. Whether you’re making this for Easter, a dinner party, or just a regular weeknight, I promise, this is the only way you’ll want to eat carrots from now on!

A white oval platter with roasted carrots on a bed of quinoa, drizzled with a creamy dressing and garnished with chopped herbs. A gold serving spoon rests on the platter, with plates and glasses nearby.

Friends, can we talk about carrots for a second? Because I truly believe that carrots are one of the most underrated vegetables out there, and this recipe is my love letter to them. These are not your average roasted carrots. They are sticky, glossy, deeply flavorful, and topped with the crunchiest quinoa that you have ever tasted. The miso-maple glaze is savory, sweet, tangy, and a little nutty all at once. And it pulls double duty as both the marinade AND the sauce, which means less work for you and more flavor in every single bite.

I love this recipe especially for entertaining because so much of it can be prepared ahead of time. The glaze can be whisked together a day or two in advance, the quinoa can be crisped up the day before, and the carrots can even be roasted ahead of time and rewarmed before serving — which means that when your guests arrive, all you have to do is plate and pour.

And can we talk about the crispy quinoa for a moment? Because it is truly the star of the show. Tossed in sesame oil and a touch of soy sauce and then baked in the oven until perfectly golden and crunchy, it adds the most satisfying texture to this dish. If you’ve never made crispy quinoa before, prepare to have your mind blown.

Overhead view of ingredients on a brown tiled surface, including peeled carrots on a plate, a bowl of quinoa, a bowl of hummus, jars of oil and vinegar, fresh parsley, ginger, garlic, and small bowls of sauces. — *To make this, you’ll need carrots, white miso, maple syrup, tahini, soy sauce (or tamari), garlic, fresh ginger, rice vinegar, sesame oil, cooked quinoa, and parsley.*

A hand whisking a creamy sauce in a bowl, surrounded by fresh carrots, grated ginger, parsley, ginger root, quinoa, tamari, tahini, and a small bowl of oil on a brown tiled surface. — *To make this, you’ll need carrots, white miso, maple syrup, tahini, soy sauce (or tamari), garlic, fresh ginger, rice vinegar, sesame oil, cooked quinoa, and parsley.*

What You Need to Make These Miso Maple Carrots

Carrots: I love using petite carrots (Trader Joe’s has the best ones!), but you can also use regular carrots that have been scrubbed and halved lengthwise — both work great too.
White Miso: White miso is the base of the glaze and adds a rich, savory, umami depth that makes this dish so incredibly flavorful. It’s worth seeking out if you don’t already have it in your fridge — and once you do, you’ll find yourself putting it in everything!
Maple Syrup: A touch of maple syrup balances out the saltiness of the miso and gives the glaze that gorgeous sticky, caramelized quality.
Tahini: Tahini adds a creamy, nutty richness to the glaze that rounds everything out perfectly. It also helps the sauce cling to the carrots, which means maximum flavor in every bite.
Soy Sauce or Tamari: I recommend using low-sodium soy sauce, but if you want to keep this recipe gluten-free, tamari is a perfect substitute. Either one works here.
Garlic: Fresh mashed garlic adds the best bold flavor to the glaze.
Fresh Ginger: I recommend using freshly grated ginger for the best flavor, but ground ginger works as a substitute in a pinch.
Rice Vinegar: A few tablespoons of rice vinegar adds brightness and tang to the glaze, keeping it from being too heavy or sweet.
Sesame Oil: Sesame oil adds a delicious toasty, nutty flavor to both the glaze and the crispy quinoa. It’s one of my all-time favorite ingredients!
Cooked Quinoa: You’ll need one cup of cooked and cooled quinoa for the crispy topping.
Parsley: Fresh chopped parsley adds a pop of color and freshness to finish the dish. It’s the perfect garnish!

A hand uses a brush to coat peeled carrot sticks on a baking sheet. Surrounding the tray are bowls containing quinoa, sauce, hummus, and fresh parsley on a tiled surface. — *Once the carrots have roasted for 20 minutes, remove them from the oven. Brush them generously with some of the miso-maple glaze, making sure to reserve most of it for the final drizzle.*

How to Make These Easy Miso Maple Carrots

To make this recipe, start by preheating your oven to 375°F. While the oven is preheating, prepare the miso-maple glaze. Add the white miso, maple syrup, tahini, soy sauce, mashed garlic, grated ginger, rice vinegar, and sesame oil to a bowl and whisk until fully combined. The glaze will be thick — that’s exactly what you want! Set it aside.

Next, drizzle 1-2 tablespoons of olive oil onto a baking sheet. Add the carrots and toss them in the olive oil, then spread them out into an even layer. Transfer the baking sheet to the oven and roast the carrots for 20 minutes, tossing halfway through.

Once the carrots have roasted for 20 minutes, remove them from the oven. Brush them generously with some of the miso-maple glaze, making sure to reserve most of it for the final drizzle. Return the baking sheet to the oven and allow the carrots to cook for an additional 4-6 minutes, until the glaze has set and the carrots are sticky and caramelized.

A hand pours oil from a small white container over cooked quinoa spread on a baking sheet. Bowls of quinoa, herbs, and dressing are on a brown tiled surface nearby. — Toss the cooled, cooked quinoa with the sesame oil and soy sauce, then spread it out into an even layer on a parchment-lined baking sheet. Transfer it to the oven and bake for 20-25 minutes, stirring halfway through, until the quinoa is golden and perfectly crispy.

Roasted carrots are topped with a layer of cooked quinoa and drizzled with a creamy, light-brown sauce, served on a white oval platter with extra sauce in a small pitcher on the side. — Toss the cooled, cooked quinoa with the sesame oil and soy sauce, then spread it out into an even layer on a parchment-lined baking sheet. Transfer it to the oven and bake for 20-25 minutes, stirring halfway through, until the quinoa is golden and perfectly crispy.

While the carrots finish roasting, increase your oven temperature to 425°F and prepare the crispy quinoa. Toss the cooled, cooked quinoa with the sesame oil and soy sauce, then spread it out into an even layer on a parchment-lined baking sheet. Transfer it to the oven and bake for 20-25 minutes, stirring halfway through, until the quinoa is golden and perfectly crispy. Remove it from the oven and allow it to cool slightly — it will continue to crisp up as it cools!

To assemble the dish, transfer the glazed carrots to a serving platter. Sprinkle the crispy quinoa generously on top. Then, take the remaining miso-maple glaze and whisk in ¼ cup of water to thin it into a pourable sauce. Drizzle it over the entire dish, garnish with freshly chopped parsley, and enjoy!

If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on Instagram, TikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new.

** Photography by Tanya Pilgrim