This month’s theme for Recipe Redux is treasured cookware – some sort of inherited cookware from a loved one with a healthy recipe to go along with it. My grandmother, Mima, passed away 18 years ago Easter weekend, which was coincidentally one of her favorite holidays. Her passing had a profound impact on me, and still does to this day. She was an incredible woman and so willingly gave to others. I inherited some of her kitchen gadgets, notably this piece of Corning Ware, which was the first I ever owned before receiving some as a wedding gift.
Oddly enough, she was not that good of a cook outside of a few dishes. She was great with eggs, toast, Scottish shortbread and shepherd’s pie. That was about it. As a child that was much of what I ever remember her cooking for us. My father has other memories of course of her cooking! But carrots were also one of her favorite foods. So it only seemed fitting that this past Easter weekend, I make one of my favorite carrot dishes, Roasted Dill Carrots, in her Corning Ware.
And I couldn’t resist honoring my other grandmother, who is still with us, with the fabric in the picture above. She was an incredible seamstress back in the day and a few years ago my family cleaned our her sewing room. She could have easily opened up her own vintage fabric shop from what was there. I was only able to snag a few choice pieces after much of it was donated or sold, but the one above was a pretty groovy one that complimented my carrots. If only I realized the goldmine that was there sooner! Pre-food blogging days though.
Enjoy the carrots – they are perfect any time of year. I think dill is the perfect compliment to the carrots, with such a bright flavor. If you have fresh dill on hand, even better!
- 1½ pounds baby carrots
- 1 tablespoon olive oil
- ½ teaspoon Kosher salt
- ½ teaspoon dried dill
- Squeeze or two of fresh lemon juice
- Preheat oven to 400 degrees F.
- Combine all of the ingredients in a large bowl and toss well to combine.
- Put carrots in a baking dish and roast for 20-25 minutes or until browned and desired level of tenderness.