Dairy 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 and a high oven temp get the caramelization going, then a quick glaze of maple syrup, lemon juice, and dried Greek oregano takes everything up a notch in the final minutes of roasting. The result is sticky, golden edges with a bright herbal note that tastes far more impressive than the effort involved. Because the whole dish is built on olive oil, fresh produce, and pantry staples, there's nothing to swap or second-guess — it's naturally free of dairy without any substitutions required. A pinch of red pepper flakes adds a gentle kick if you want it, and a squeeze of fresh lemon at the table keeps the flavors lively. This works equally well as a weeknight side or something you'd proudly set out at a dinner party.
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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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