Fructose Free Glazed Greek Oregano Roasted Carrots
Roasted carrots are one of those side dishes that can genuinely steal the show, and this version — bathed in a sticky maple and lemon glaze with fragrant Greek oregano — is no exception. The carrots go into a hot oven cut-side down, picking up gorgeous caramelized edges before the glaze goes on for a final sticky, golden finish. Garlic-infused olive oil does the heavy lifting on savory depth without relying on whole garlic, which makes this a smart choice for anyone managing fructose sensitivity and watching for high-FODMAP ingredients. Maple syrup brings just enough sweetness to complement the earthiness of the carrots, and a squeeze of fresh lemon keeps everything bright rather than cloying. A pinch of red pepper flakes and a handful of flat-leaf parsley at the end add color and a gentle kick that make the whole platter look as good as it tastes. This is the kind of vegetable dish that converts skeptics — simple enough for a weeknight, impressive enough to bring to a dinner table where people actually notice what's on the side.
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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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