Artificial Flavors Free Glazed Greek Oregano Roasted Carrots
Roasted carrots get a serious glow-up here, caramelized at high heat until their edges turn deeply golden, then finished with a sticky maple and lemon glaze that clings to every tender bite. The whole ingredient list is refreshingly straightforward — real carrots, garlic-infused olive oil, maple syrup, fresh lemon juice, and dried Greek oregano — so there's no need to squint at a label hunting for synthetic flavor additives. That oregano is doing a lot of quiet work, lending an earthy, almost floral depth that makes the glaze taste far more complex than the short ingredient list suggests. A hit of red pepper flakes at the end keeps things lively without tipping into heat overload. Because everything here is a whole or minimally processed ingredient, you get bold, layered flavor the natural way — no shortcuts, no mystery extracts. Finish with a scatter of fresh parsley and a squeeze of lemon and you've got a side dish that looks like it came out of a Mediterranean restaurant kitchen.
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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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