Vegetarian 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 caramelization before a maple-lemon glaze goes on for the final stretch. That glaze — bright with lemon juice, earthy with dried Greek oregano, and just a little fiery from red pepper flakes — sets into something sticky and glossy that clings to every edge. The result is tender carrots with slightly crispy, deeply golden tips and a flavor 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. This is the kind of side dish that disappears fast at the table, whether you're serving it alongside a weeknight dinner or bringing it to a holiday spread.
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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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