The simplicity of this recipe is apparent as you read the ingredients and the directions. Don’t let that fool you; this dish packs a big amount of flavor and bite.

Peeling the carrots takes a little effort in this delicious side dish, but it is worth it! The onions and lemon juice give it a nice twang, while the allspice adds a savory depth to the flavor. This tasteful, well-seasoned dish would be a welcome addition to any main dish.

This recipe is courtesy of the Food Network Magazine. It will serve 4 happy people who will get a delightful “kick” enjoying this flavorsome carrot dish.

Ingredients for Roasted Carrots and Onions

8 carrots, peeled and cut into 1-inch strips
1 red onion, chopped
1 tbsp. walnut oil
1/8 tsp. allspice
1 tsp. kosher salt
1/2 tsp. black pepper
1/4 cup raisins
1/4 cup water
1/4 cup of chopped walnut
Juice of 1 lemon
1/4 cup chopped parsley for garnish

Preheat oven to 425.

Toss cut carrots with onion, walnut oil, allspice, salt and pepper. 

Place on a baking sheet and roast for 10 minutes.

Soak the raisins in water.

When the carrots come out of the oven, toss with the raisins and walnuts.

Continue to roast for another 10 minutes.

When carrots are finished roasting, toss with the lemon juice, salt and pepper to taste.

Garnish with the chopped parsley.

It’s that simple!