Xanthan Gum Free Glazed Greek Oregano Roasted Carrots
Roasted carrots are one of those side dishes that quietly steal the show, and this version takes them somewhere genuinely special. Garlic-infused olive oil gets the caramelization going at high heat, then a brushed-on glaze of maple syrup, lemon juice, and dried Greek oregano transforms the whole pan into something sticky, fragrant, and deeply golden. The optional hit of red pepper flakes adds just enough warmth to keep things interesting without overwhelming the natural sweetness of the carrots. Every ingredient here is straightforwardly whole-food — no stabilizers, no thickeners, nothing that would sneak xanthan gum into an otherwise clean dish. That matters more than it sounds, because plenty of bottled glazes and spice blends carry hidden additives that can be hard to spot on a label. Making the glaze yourself from maple syrup and fresh lemon juice takes about two minutes and puts you completely in control. Finish with a scatter of flat-leaf parsley and a squeeze of lemon, and this goes from weeknight side to dinner-party worthy without any extra 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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