Gut Friendly Glazed Greek Oregano Roasted Carrots
Roasted carrots are one of those side dishes that always manage to steal the show, and this version takes them somewhere genuinely special. Garlic-infused olive oil does the heavy lifting in the flavor department without relying on raw garlic, which makes this a smart choice for anyone managing digestive sensitivities. The carrots go into a hot oven cut-side down, building up caramelized edges before a maple-lemon-oregano glaze gets brushed on for that final sticky, golden finish. Dried Greek oregano brings a herbaceous, almost floral note that pairs beautifully with the natural sweetness of the carrots and the brightness of fresh lemon juice. Everything here is whole-food and straightforward — no hidden additives, no processed sauces, just clean ingredients working together. A scatter of fresh parsley and a squeeze of lemon at the end keeps it light and vibrant on the plate. This is the kind of vegetable dish that converts skeptics and disappears fast at the dinner table.
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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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