Gluten Free Glazed Greek Oregano Roasted Carrots
Roasted carrots get a serious upgrade here, with garlic-infused olive oil, a maple-lemon glaze, and the earthy, slightly floral punch of dried Greek oregano. The high oven heat does the heavy lifting — caramelizing the cut sides of the carrots before the glaze goes on and turns everything sticky, golden, and deeply savory-sweet. A hit of red pepper flakes in the glaze adds just enough warmth to keep things interesting without overwhelming the natural sweetness of the carrots. Every ingredient in this recipe is naturally free of gluten, so there's no swapping, substituting, or label-scrutinizing required — just straightforward, confident cooking. Fresh parsley and a squeeze of lemon at the end brighten the whole dish and make it look genuinely stunning on a platter. This works just as well as a weeknight side alongside grilled chicken as it does on a holiday table where you need something that impresses without any fuss.
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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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