Carrageenan Free Glazed Greek Oregano Roasted Carrots
Roasted carrots are one of those side dishes that can genuinely steal the show, and this version — glazed with maple syrup, bright lemon juice, and earthy Greek oregano — is proof. The carrots go into a hot oven with garlic-infused olive oil until the edges start to caramelize, then get hit with a sticky, herby glaze for a final roast that makes them deeply golden and irresistible. A pinch of red pepper flakes adds just enough warmth to balance the sweetness, and a scatter of fresh parsley and a squeeze of lemon at the end keeps everything feeling vibrant and fresh. Carrageenan is a common additive in processed and packaged foods, but this recipe sidesteps all of that entirely — every ingredient here is whole and straightforward, with nothing hidden in a label. Garlic-infused olive oil, pure maple syrup, fresh lemon juice, and dried herbs are all you need to build serious flavor. It's the kind of dish that works as a weeknight side or a centerpiece on a holiday table, and it comes together with minimal effort and maximum payoff.
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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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