Sesame Free Glazed Greek Oregano Roasted Carrots
Roasted carrots get a serious upgrade here, bathed in garlic-infused olive oil and finished with a sticky maple, lemon, and Greek oregano glaze that caramelizes beautifully in a hot oven. The result is deeply golden, tender-crisp carrots with edges that catch and char just enough to bring out their natural sweetness. A pinch of red pepper flakes adds a subtle kick that plays perfectly against the brightness of fresh lemon juice, and a scatter of flat-leaf parsley at the end keeps everything feeling fresh and vibrant. Every single ingredient in this dish is naturally free of sesame, so there's no need to scrutinize labels or worry about hidden oils sneaking into your side dish. Garlic-infused olive oil does a lot of the heavy lifting in the flavor department, giving you that savory depth without any complicated prep. This is the kind of vegetable dish that converts skeptics — elegant enough for a dinner party spread, simple enough for a Tuesday night.
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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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