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Whenever I put together a holiday dinner, I want the vegetables to feel equally as exciting as everything else on the table. These glazed carrots have that familiar buttery sweetness from the maple syrup, but with a savory twist from the miso and a crunchy, toasty pecan-seed topping to make this side dish feel just a little more special!
Ingredients and Substitutions
*The Recipe Card below includes all the full measurements for these ingredients!
Carrots: Look for slender, small to medium-sized carrots with relatively uniform thickness so they cook evenly. Baby-cut carrots also work, just adjust cooking times accordingly until they’re tender.
Butter: To give richness and a glossy finish to the carrots.
Maple syrup: I like going for pure, dark maple syrup, which gives the glaze that deep, caramel sweetness. Honey works as a quick substitute, although the finished glaze will taste slightly lighter.
White miso: I love using miso for its savory, umami depth. It essentially acts as the salt, balancing the sweetness without overpowering the carrots. Yellow or red miso can work in a pinch, though they tend to be bolder and stronger in taste.
Pecans, pumpkin seeds, sunflower seeds, sesame seeds, parsley, salt: A mixture of pecans and seeds add that needed crunch and nuttiness to the dish. Feel free to mix and match your favorite nuts and seeds here, like walnuts, hazelnuts, flax seeds, or squash seeds to your preference.
Instructions
*The Recipe Card below includes all the full detailed instructions!
Prepare the crunchy topping: Bake the pecans, pumpkin seeds, and sunflower seeds until lightly browned.
Pulse with salt, then stir in the sesame seeds and parsley. Set aside.
Prepare the carrots: Simmer together the carrots, butter, maple syrup, miso, black pepper, and water until the carrots are fork-tender. Increase the heat to high and cook until the liquid reduces into a thickened, glossy consistency.
Finish and serve: Sprinkle the crunchy pecan-seed topping on top. Serve warm.
Cooking Tips
Choose carrots of similar thickness: I like smaller, slender carrots since they cook more evenly and look beautiful when served whole! If using larger carrots, feel free to halve them lengthwise to help them cook at a similar rate.
Watch the glaze as it thickens: The finished glaze should be glossy and lightly coat the carrots, not overly caramel-like. The sauce will continue to thicken as it cools, so if the glaze gets too thick, add a small splash of water to loosen it slightly.
Keep the topping crunchy: For the best contrast, sprinkle the pecan-seed mixture over the carrots immediately before serving. Adding it too early can soften the topping as they absorb moisture from the glaze.
FAQs (Frequently Asked Questions)
How do I store leftovers?
Leftovers can be refrigerated in an airtight container for up to 3 days. Reheat them in the microwave or in a pan with a splash of water until warmed through. Keep any leftover pecan-seed topping separate so it maintains its crunch.
What can I serve this with?
I love pairing these with chicken, turkey, pork or beef roasts, and other savory mains to contrast with the buttery sweetness of the carrots (honestly, they’re great paired with almost everything).
Maple Miso Glazed Carrots
4
servings10
minutes25
minutes35
minutesWhenever I put together a holiday dinner, I want the vegetables to feel equally as exciting as everything else on the table. These glazed carrots have that familiar buttery sweetness from the maple syrup, but with a savory twist from the miso and a crunchy, toasty pecan-seed topping to make this side dish feel just a little more special!
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Ingredients
- Crunchy Topping
2 tablespoons raw pecans
1 tablespoon raw pumpkin seeds
1 tablespoon raw sunflower seeds
1/4 teaspoon kosher salt
1 tablespoon roughly chopped parsley
1 1/2 teaspoons toasted sesame seeds
- Glazed Carrots
400 g carrots, peeled and stems removed
3 tablespoons unsalted butter
2 tablespoons pure maple syrup (I like dark)
1 tablespoon white miso paste
1/4 teaspoon freshly ground black pepper
Water, enough to just cover the carrots
Directions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper, and spread the pecans, pumpkin seeds, and sunflower seeds in an even layer. Bake for 10 to 12 minutes until the pecans and seeds are lightly browned. Let cool briefly, about 5 minutes.
- Once cooled, transfer the pecan-seed mixture to a food processor along with the salt, and pulse until just coarse in texture, but not overly fine. Transfer the mixture to a small bowl, and add in the parsley and sesame seeds. Mix well with a spoon and set aside for plating.
- To prepare the carrots, add the carrots, butter, maple syrup, white miso paste, black pepper, and water to a medium pan or pot over medium-high heat. Bring to a boil, then lower the heat to medium-low and let simmer uncovered for about 10 to 15 minutes, or until the carrots are tender when pierced with a fork or knife.
- Once the carrots are tender, increase the heat to high and begin reducing the sauce until lightly thickened and can coat the carrots, about 5 to 7 minutes. Enjoy warm.
- Transfer the carrots to a serving plate along with the sauce. Sprinkle the prepared pecan-seed mixture on top just before serving.
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.
