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.

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!