Pecan Free Glazed Greek Oregano Roasted Carrots
Roasted carrots get a serious upgrade here, caramelizing at high heat until their edges turn deeply golden before being coated in a sticky, herby glaze that makes them almost impossible to stop eating. Garlic-infused olive oil lays down a savory base, while a quick mix of maple syrup, fresh lemon juice, dried Greek oregano, and a pinch of red pepper flakes creates a glaze that's sweet, bright, and just a little bold. The two-stage roasting method is the real secret — the carrots get tender and browned first, then the glaze goes on so it sets into something beautifully lacquered rather than watery. Tree nut allergies can make navigating store-bought glazed vegetable dishes tricky, since pecans have a way of sneaking into roasted root vegetable recipes at restaurants and on prepared food labels. Every ingredient here is straightforward and easy to verify, so you can bring this to a dinner table or holiday spread with total confidence. Finish with a scatter of fresh parsley and a squeeze of lemon for a side dish that looks far more impressive than the effort it actually takes.
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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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