Tree Nut Free Glazed Greek Oregano Roasted Carrots
Roasted carrots get a serious glow-up here, with garlic-infused olive oil doing the heavy lifting before a sticky maple, lemon, and Greek oregano glaze takes things completely over the top. The high heat of a 425°F oven coaxes out deep caramelization along the edges, and that two-stage roasting method — first getting the carrots tender and golden, then lacquering them with the glaze — means every bite is intensely flavored and beautifully sticky. Dried Greek oregano brings an earthy, almost floral herbiness that plays off the sweetness of the maple syrup in a way that feels genuinely Mediterranean without being fussy. A squeeze of fresh lemon at the end cuts through the richness and keeps the whole dish bright. This is the kind of side that disappears fast at the dinner table, whether you're serving it alongside roasted chicken or as part of a vegetable spread. Every ingredient here is naturally free of tree nuts, so there's no label-checking or substitution stress — just straightforward, gorgeous produce done right.
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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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