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Miso Maple Carrots with Crunchy Quinoa

Close-up of glazed Miso Maple Carrots with Crunchy Quinoa piled on a white plate.
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This recipe combines sweet maple syrup and savory miso to glaze roasted carrots, topped with crispy, toasted quinoa for texture.

Ingredients

Scale
  • 1 lb carrots, peeled and cut into 1-inch pieces
  • 1 tablespoon olive oil
  • 1/2 cup dry white quinoa
  • 1 tablespoon white miso paste
  • 2 tablespoons pure maple syrup
  • 1 tablespoon rice vinegar
  • 1 teaspoon soy sauce or tamari
  • 1 tablespoon water
  • 1 teaspoon sesame oil
  • Pinch of salt

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Toss the cut carrots with olive oil and a pinch of salt on a baking sheet. Roast for 20 minutes until tender-crisp.
  3. While carrots roast, prepare the quinoa. Rinse the quinoa well under cold water.
  4. Heat a small, dry skillet over medium heat. Add the rinsed quinoa and toast, stirring frequently, for 5 to 7 minutes until the grains are golden brown and smell nutty. Remove from heat and set aside.
  5. In a small bowl, whisk together the miso paste, maple syrup, rice vinegar, soy sauce, water, and sesame oil until smooth to create the glaze.
  6. Remove the carrots from the oven. Drizzle the miso maple glaze over the hot carrots and toss gently to coat.
  7. Return the carrots to the oven and roast for another 5 to 7 minutes until the glaze is slightly caramelized.
  8. Transfer the glazed carrots to a serving dish. Sprinkle the toasted, crunchy quinoa evenly over the top before serving.

Notes

  • For extra crunch, you can lightly toast the quinoa in a little oil after rinsing, before dry-toasting.
  • If you prefer a softer quinoa texture, cook the quinoa separately according to package directions and sprinkle it on top without toasting.
  • Adjust the maple syrup to your preferred level of sweetness.

Nutrition

Find it online: https://sundayflavor.com/miso-maple-carrots-with-crunchy-quinoa/