Macadamia Free Glazed Greek Oregano Roasted Carrots
Roasted carrots are one of those side dishes that can genuinely steal the show, and this version — bathed in garlic-infused olive oil and finished with a sticky maple, lemon, and Greek oregano glaze — is proof. The high heat of a 425°F oven coaxes out deep caramelization along the cut edges before the glaze goes on, which means you get layers of flavor rather than just sweetness. That final blast in the oven sets everything into a glossy, fragrant coating that clings to every carrot. A pinch of red pepper flakes adds a gentle kick that keeps the sweetness honest, and a scatter of fresh parsley and a squeeze of lemon at the end brightens the whole platter. The ingredient list is refreshingly straightforward — no specialty items, no hidden nut-based oils, just pantry staples and fresh produce working together beautifully. 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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