Pescatarian Glazed Greek Oregano Roasted Carrots
These roasted carrots are the kind of side dish that quietly steals the show at the dinner table. Garlic-infused olive oil and a high oven temperature coax out deep, caramelized edges, while a quick glaze of maple syrup, lemon juice, and dried Greek oregano layers on something sweet, bright, and herby all at once. The optional red pepper flakes add just enough heat to keep things interesting without overwhelming the natural sweetness of the carrots. A final scatter of fresh flat-leaf parsley and a squeeze of lemon lift the whole thing into something that feels genuinely restaurant-worthy. Because the ingredient list is built entirely around produce, pantry staples, and olive oil, this fits naturally into a pescatarian lifestyle without any substitutions or workarounds needed. It works beautifully alongside grilled fish or a simple grain bowl, but honestly it holds its own as the centerpiece of a lighter plant-forward plate too.
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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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