Emulsifier 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, lemon, and Greek oregano glaze that clings to every surface. The whole thing comes together with a short, clean ingredient list — garlic-infused olive oil, a handful of pantry staples, and fresh herbs if you want them — with zero emulsifiers hiding anywhere in the mix. That matters more than it sounds, because so many bottled glazes and store-bought sauces sneak in lecithin or other additives to hold their texture together. Here, the glaze is just whisked together from scratch in a small bowl, so you know exactly what's going on the pan. The optional red pepper flakes add a gentle kick that plays beautifully against the sweetness of the maple syrup, and a squeeze of lemon at the table keeps everything bright. Scattered with flat-leaf parsley and served on a platter, these carrots look impressive enough for a dinner party but are genuinely simple to pull off any night of the week.
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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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