Peanut Free Glazed Greek Oregano Roasted Carrots
Roasted carrots get a serious upgrade here, transformed into something sticky, fragrant, and deeply golden with a Mediterranean-inspired glaze that hits every note — sweet, tangy, herby, and just a little spicy if you want it. Garlic-infused olive oil coats the carrots before they go into a hot oven, building a caramelized base that the maple syrup and lemon glaze clings to beautifully in the final minutes of roasting. Dried Greek oregano brings that earthy, almost floral backbone that makes the whole thing taste far more complex than the ingredient list suggests. A scatter of fresh flat-leaf parsley and a squeeze of lemon at the end keeps it bright and fresh on the plate. This is the kind of side dish that disappears fast — elegant enough for a dinner party but simple enough for a weeknight. Every ingredient here is naturally free of peanuts and peanut derivatives, so there's no label-reading stress, just straightforward, delicious cooking.
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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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