Vegan Glazed Greek Oregano Roasted Carrots
These roasted carrots hit that perfect sweet-savory balance that makes a simple vegetable feel genuinely special. Garlic-infused olive oil and a hot 425°F oven do the heavy lifting first, coaxing out deep caramelized edges before a maple-lemon glaze goes on for the final stretch. That glaze — bright with lemon juice, earthy from dried Greek oregano, and just a little fiery if you add the red pepper flakes — turns sticky and lacquered in the last few minutes of roasting, coating every carrot in something that tastes far more complex than the ingredient list suggests. Fresh parsley and a squeeze of lemon at the end keep things lively and cut through the sweetness beautifully. Every single ingredient here is naturally plant-based, so there's no swapping or substituting required — this is the recipe as intended, no compromises. It works just as well as a weeknight side as it does on a holiday table where you want something that looks a little impressive without a lot of effort.
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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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