Eosinophilic Esophagitis Friendly Glazed Greek Oregano Roasted Carrots
Roasted carrots are one of those side dishes that can genuinely steal the show, and this version — glossed with maple syrup, lemon juice, and dried Greek oregano — delivers serious flavor with a beautifully caramelized finish. Managing eosinophilic esophagitis often means navigating a minefield of common trigger foods, but this recipe keeps things clean and straightforward, leaning on whole, simple ingredients that are easy to track and trust. Garlic-infused olive oil brings that savory depth without the actual garlic, which can be a helpful swap for sensitive digestive systems. The two-stage roasting method is the real secret here: the carrots get a head start at high heat to develop golden, tender edges, then the glaze goes on at the end so it turns sticky and set rather than burning off. A little fresh parsley and a squeeze of lemon at the end brighten everything up without adding anything complicated to the ingredient list. It works beautifully as a weeknight side or as part of a bigger spread, and the short, recognizable ingredient list makes it easy to feel confident about every bite.
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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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