Lupin Free Glazed Greek Oregano Roasted Carrots
Roasted carrots are one of those side dishes that can genuinely steal the show, and this Greek-inspired version is proof. The carrots go into a hot oven with garlic-infused olive oil, salt, and pepper, getting beautifully caramelized and tender before a maple-lemon glaze with dried Greek oregano and a hint of red pepper flakes takes them somewhere truly special. That second stint in the oven lets the glaze turn sticky and golden at the edges — the kind of result that makes people hover near the serving platter. Fresh parsley and a squeeze of lemon at the end brighten everything up and keep the flavors lively. Lupin — a legume sometimes lurking in flour blends, pasta, and seasoning mixes — is simply not part of this recipe's picture, so you can cook and serve with total confidence. Every ingredient here is clean and straightforward, which is exactly what you want when you're feeding a crowd with mixed dietary needs. It works beautifully as a weeknight side or dressed up for a holiday 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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