Low FODMAP Glazed Greek Oregano Roasted Carrots
Roasted carrots are one of those side dishes that can genuinely steal the show, and this version — glazed with maple syrup, bright lemon juice, and earthy dried Greek oregano — takes them somewhere special. The high heat of a 425°F oven gets the edges deeply golden and caramelized before a sticky, herby glaze goes on for the final stretch, building layers of sweet, tangy, and savory flavor in every bite. One of the trickier parts of cooking for a sensitive gut is getting that rich, savory depth without relying on garlic or onion — this recipe solves that brilliantly by using garlic-infused olive oil, which delivers all the flavor without the fructans that cause trouble. The maple syrup is portioned carefully across four servings, keeping each plate well within a comfortable threshold. Fresh parsley and a squeeze of lemon at the end lift the whole dish and make it feel restaurant-worthy with almost no extra effort. It comes together on a single baking sheet in under 40 minutes, which makes it an easy weeknight win or a crowd-pleasing addition to a bigger spread.
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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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