Glazed Greek Oregano Roasted Carrots

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  1 ½ lb carrots, peeled and halved lengthwise if thick
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  2 tbsp garlic-infused olive oil
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  ½ tsp kosher salt
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  ¼ tsp black pepper

For the glaze

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  3 tbsp maple syrup
• 

  1 tbsp fresh lemon juice
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  1 tsp dried greek oregano
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  ¼ tsp red pepper flakes (optional)

For serving

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  2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
• 

  lemon wedges, for serving (optional)