Soy Free Glazed Greek Oregano Roasted Carrots
Roasted carrots get a serious glow-up here, transformed by a sticky maple-lemon glaze and the warm, herby punch of dried Greek oregano. The garlic-infused olive oil does a lot of heavy lifting — it coats every carrot in savory depth before they even hit the oven, so the flavor builds from the very first roast. A blast of high heat gets the edges beautifully caramelized, and then that glossy glaze goes on for the final stretch, turning everything sticky, golden, and just a little tangy. A pinch of red pepper flakes adds a subtle kick if you want it, and a squeeze of fresh lemon at the table keeps the whole dish bright. Soy-based sauces and condiments sneak into a lot of glazed vegetable recipes, but every ingredient here is completely clean — just pantry staples and fresh produce with nothing hidden. This is the kind of side dish that disappears fast, whether you're serving it alongside a weeknight protein or bringing it to a dinner party where you want to look effortlessly impressive.
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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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