These buttery, tender carrots have a hint of dill. Not only do they make for a flavorful side dish, they add some nice color to any holiday feast.
Inspiration for family-favorite recipes and food traditions can come from many different places, but the origins of this vintage dish kind of surprised me.
My mom Carol has been making these Dill Buttered Carrots as a side dish for Sunday dinners and other family gatherings forever. I always thought the recipe must have come from a relative like Aunt Ede (the source of so many of our family recipes), an old friend or a church cookbook. Nope. She found it on a package of Land O’ Lakes butter more than 20 years ago.
I guess it shouldn’t be too surprising. Many of the staple ingredients we find at the grocery store feature recipes on their labels. It’s smart marketing, and often these recipes are really quite good! Some, like green bean casserole on the package of French’s Crispy Fried Onions, have taken on a life of their own.
While these carrots didn’t enjoy the same path to fame and glory, I think they, too, deserve a spot on Thanksgiving tables! The name pretty much sums it up, these buttery, tender carrots have a hint of dill. Not only do they make for a flavorful side dish, they add some nice color to any holiday feast.
