Paleo Glazed Greek Oregano Roasted Carrots
Roasted carrots are one of those side dishes that can genuinely steal the show, and this version does it with a sticky maple-lemon glaze and the warm, herby punch of dried Greek oregano. The carrots go into a hot oven with garlic-infused olive oil, salt, and pepper until the edges start to caramelize and turn golden, then get brushed with a glaze that sets into something beautifully lacquered and just a little tangy. A pinch of red pepper flakes in the glaze adds a subtle heat that keeps things interesting without overwhelming the natural sweetness of the carrots. Everything in this recipe — the maple syrup, fresh lemon juice, olive oil, and herbs — is completely grain-free and unprocessed, so it fits a whole-foods approach without any workarounds or substitutions needed. Finishing with fresh parsley and a squeeze of lemon brightens the whole dish and makes it look like something you'd order at a Mediterranean restaurant. It works as a weeknight side or dressed up for a dinner party spread, and the short ingredient list means you're probably halfway there already.
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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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