Chestnut Free Glazed Greek Oregano Roasted Carrots
Roasted carrots are one of those side dishes that quietly steal the show, and this version leans hard into bold Mediterranean flavor. Garlic-infused olive oil coats each carrot before a hot oven works its magic, coaxing out natural sweetness and building those irresistible caramelized edges. The real move is the glaze — maple syrup, fresh lemon juice, dried Greek oregano, and a pinch of red pepper flakes come together into something sticky, bright, and just a little herbaceous. It goes back into the oven for a final blast so the glaze sets into a glossy, deeply golden finish that looks almost too good for a weeknight. Fresh parsley and a squeeze of lemon at the end keep everything feeling light and vibrant. Every ingredient here is straightforward and naturally free from tree nuts of any kind, so there's no label-scanning or substitution stress involved — just clean, confident cooking. This one earns a permanent spot in your vegetable rotation.
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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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