Honey Free Glazed Greek Oregano Roasted Carrots
Roasted carrots get a serious upgrade here, hitting that perfect balance of caramelized, herby, and just a little tangy. Garlic-infused olive oil and a hot 425°F oven do the heavy lifting first, coaxing out deep golden edges before the glaze even enters the picture. The sticky coating is built from maple syrup, fresh lemon juice, and dried Greek oregano — a combination that delivers all the sweet-savory complexity you'd want without a drop of honey in sight. That matters more than it sounds, because so many glazed vegetable recipes default to honey as their sweetener, leaving people who avoid it with bland, uncoated alternatives. A final hit of lemon and fresh parsley at the table keeps everything bright and stops the sweetness from feeling heavy. Whether you're serving these alongside a weeknight protein or bringing them to a dinner party, they look far more impressive than the effort involved.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!