Celery Free Glazed Greek Oregano Roasted Carrots
Roasted carrots get a serious glow-up here, transformed into a sticky, caramelized side dish that feels far more impressive than the effort involved. Garlic-infused olive oil coats the carrots before a hot oven does its work, coaxing out deep, golden edges and a tender bite. Then comes the glaze — maple syrup, fresh lemon juice, and dried Greek oregano brushed on mid-roast so it clings and sets into something almost lacquered. A pinch of red pepper flakes adds just enough warmth to keep things interesting without overwhelming the natural sweetness of the carrots. The whole lineup is naturally free from celery and celery derivatives, so there's no need to scrutinize labels or swap anything out — it just works as written. Finished with fresh parsley and a squeeze of lemon, this is the kind of vegetable dish that disappears fast and has people asking for the recipe before dinner is even over.
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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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