Almond Free Glazed Greek Oregano Roasted Carrots
Roasted carrots are one of those side dishes that can genuinely steal the show, and this version does it with a sticky maple-lemon glaze and the warm, herby punch of dried Greek oregano. The carrots go into a hot oven with garlic-infused olive oil, salt, and pepper, roasting cut-side down until the edges start to caramelize and turn golden. Then comes the glaze — maple syrup, fresh lemon juice, oregano, and an optional pinch of red pepper flakes — brushed on and returned to the oven until everything turns deeply sticky and irresistible. The result is tender, jammy carrots with a sweet-savory finish that feels far more impressive than the effort involved. Every ingredient here is straightforward and naturally free from tree nuts, so there's no need to scan labels or worry about hidden almond flour or nut-based oils sneaking into the dish. A scatter of fresh flat-leaf parsley and a squeeze of lemon at the end keeps things bright and fresh. This one works just as well on a weeknight dinner plate as it does on a holiday spread.
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Learn more →Ingredients
4 servings
- 1 ½ lb carrots, peeled and halved lengthwise if thick
- 2 tbsp garlic-infused olive oil
- ½ tsp kosher salt
- ¼ tsp black pepper
For the glaze
- 3 tbsp maple syrup
- 1 tbsp fresh lemon juice
- 1 tsp dried greek oregano
- ¼ tsp red pepper flakes (optional)
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Arrange the carrots in a single layer on a rimmed baking sheet, making sure they are not overlapping.
- 2
Drizzle the garlic-infused olive oil over the carrots, sprinkle with salt and pepper, and toss to coat evenly. Spread them cut-side down in a single layer.
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