Brazil Nut Free Glazed Greek Oregano Roasted Carrots
These roasted carrots hit that perfect sweet-savory balance that makes a simple vegetable feel genuinely exciting. Garlic-infused olive oil gets them caramelizing in a hot oven, and then a quick glaze of maple syrup, lemon juice, and dried Greek oregano goes on toward the end — locking in a sticky, golden finish with just a little heat from the optional red pepper flakes. The two-stage roasting method is the real secret here: the carrots get tender and browned first, then the glaze sets into something almost lacquered and deeply fragrant. Every ingredient in this dish is naturally free from tree nut concerns, so there's no label-scanning or substitution gymnastics required. Fresh parsley and a squeeze of lemon at the end brighten everything up and make the platter look as good as it tastes. This works equally well as a weeknight side or something impressive enough to bring to a dinner party without breaking a sweat.
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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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