Rye Free Glazed Greek Oregano Roasted Carrots

Total time40 min

Prep time10 min

Cook time30 min

Rye Free Glazed Greek Oregano Roasted Carrots

These roasted carrots are the kind of side dish that quietly steals the show — caramelized at the edges, sticky with a maple-lemon glaze, and fragrant with dried Greek oregano and garlic-infused olive oil. The high-heat roasting method coaxes out the natural sweetness of the carrots before a final glaze pass locks in that gorgeous, lacquered finish. A touch of red pepper flakes adds just enough warmth to keep things interesting without overwhelming the bright, herby notes. Every ingredient here is naturally free of rye and grain-based additives, so there's no label-scanning or substitution stress — just clean, straightforward cooking. Fresh parsley and a squeeze of lemon at the end lift the whole dish and make it feel genuinely restaurant-worthy. It works beautifully alongside roasted meats, grain bowls, or even as part of a mezze spread.

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Ingredients

4 servings

1 ½ lb carrots, peeled and halved lengthwise if thick
2 tbsp garlic-infused olive oil
FODY Low FODMAP Garlic-Infused Olive Oil (250ml)Culinary Tours Garlic Infused Spanish Extra Virgin Olive Oil Garlic Infused Extra Virgin Olive Oil - 8.5oz - Good & Gather™Good & Gather Garlic Infused Extra Virgin Olive Oil Frederik's by Meijer Extra Virgin Garlic Infused Olive Oil
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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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