Choose Any 3 Sides Recipe

Mashed Potatoes

Place diced russet potatoes in a large pot and cover with cold water by 1 inch. Add 1/2 tsp salt to the water and bring to a boil over high heat. Reduce to a simmer and cook until potatoes are tender when pierced with a fork, about 12–15 minutes. Drain well and return potatoes to the warm pot for 1 minute to evaporate excess moisture. Add 2 tbs unsalted butter, 1/2 cup whole milk, 1 tsp salt and 1/4 tsp black pepper. Mash with a potato masher or ricer until smooth and creamy; adjust milk and seasoning to taste. Keep warm.

Steamed Broccoli with Garlic & Lemon

Bring a pot with 1–2 inches of water and a steamer basket to a simmer. Add 12 oz broccoli florets, cover, and steam 4–6 minutes until bright green and tender-crisp. Meanwhile, warm 1 tbs olive oil in a small skillet over medium heat and add 2 minced garlic cloves; cook 30–45 seconds until fragrant but not brown. Remove from heat and stir in zest and juice of 1/2 lemon. Toss steamed broccoli with the garlic-lemon oil, season to taste with a pinch of salt and pepper, and serve immediately.

Roasted Honey-Thyme Carrots

Preheat oven to 425°F (220°C). Toss 1 lb peeled carrot sticks with 1 tbs olive oil, 1 tbs honey, 1 tsp fresh thyme leaves (or 1/2 tsp dried), and a pinch of salt and pepper in a bowl. Spread in a single layer on a rimmed baking sheet lined with parchment. Roast 20–25 minutes, turning once halfway through, until tender and slightly caramelized at the edges. Taste and adjust seasoning; serve warm.

Simple Green Salad with Basic Vinaigrette

In a large bowl combine 4 cups mixed salad greens, 1 cup halved cherry tomatoes and 1/2 thinly sliced cucumber. In a small jar or bowl whisk together 3 tbs olive oil, 1 tbs lemon juice or vinegar, 1/2 tsp Dijon mustard, and 1/4 tsp salt until emulsified. Dress salad lightly right before serving and toss to coat. Serve immediately so greens stay crisp.

Rice Pilaf

In a medium saucepan heat 1 tbs olive oil or 1 tbs butter over medium heat. Add 1/2 small finely diced onion and sauté 2–3 minutes until translucent. Add 1 cup rinsed long-grain rice and stir 1 minute to coat and lightly toast. Add 2 cups low-sodium chicken or vegetable broth and bring to a boil. Reduce heat to low, cover, and simmer 15–18 minutes until liquid is absorbed and rice is tender. Remove from heat and let rest 5 minutes with lid on, then fluff with fork. Stir in 1/4 cup grated Parmesan if desired and season to taste.

Buttered Peas

Bring a small pot of water to a simmer. Add 1 cup frozen or fresh peas and cook 2–3 minutes until heated through and tender. Drain and immediately toss with 1 tbs unsalted butter, a pinch of salt and pepper. Serve warm.

Plating and Timing Notes

This menu lets guests choose any three sides. For a balanced plate, pick one starch (mashed potatoes or rice pilaf), one vegetable (steamed broccoli, roasted carrots, or buttered peas), and one fresh element (simple green salad). Timing: start the mashed potatoes and rice pilaf first (they take ~20–25 minutes including prep). While they cook, roast the carrots and steam the broccoli. Peas take just a few minutes at the end. Keep finished warm in low oven (200°F / 95°C) covered while finishing other sides. Adjust salt & pepper to taste before serving.