Citric Acid 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 oregano glaze that clings to every tender bite. Garlic-infused olive oil does the heavy lifting in the first roast, building a savory, aromatic base before the sweet-herby glaze goes on for the final stretch. The result is earthy, a little sweet, faintly floral from the Greek oregano, and just enough heat from the optional red pepper flakes to keep things interesting. For anyone navigating citric acid sensitivities, this kind of recipe is a genuine find — no packaged sauces, no mystery preservatives, just whole ingredients you can verify yourself. Fresh lemon juice is the only acidic element, and it's entirely optional given the lemon wedges are listed as a serving suggestion rather than a core component of the dish. This works beautifully as a weeknight side or dressed up on a holiday table, and the two-stage roasting method means you get that sticky, lacquered finish without any fuss.
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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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