Coconut 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, fresh lemon juice, and dried Greek oregano goes on for the final stretch — the result is sticky, golden edges with a bright, herby finish. A pinch of red pepper flakes adds just enough warmth to keep things interesting without overwhelming the natural sweetness of the carrots. Many glazed vegetable recipes sneak in coconut aminos, coconut sugar, or coconut oil, but every ingredient here is completely free of that — no substitutions needed. The whole thing comes together on one baking sheet, which means minimal cleanup and maximum flavor. Scatter some fresh flat-leaf parsley on top and add a squeeze of lemon at the table, and you've got a side dish that looks like it came from a proper Mediterranean kitchen.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!