Sides Recipe

Roast the garlic

Preheat the oven to 400°F (200°C). Slice the top off each garlic bulb to expose the cloves. Drizzle with 1 tablespoon olive oil, wrap each bulb tightly in foil, and roast on a baking sheet for 35–40 minutes until soft and caramelized. Let cool while you prepare potatoes.

Cook the potatoes

Place potato chunks in a large pot and cover with cold water by 1 inch. Add 1 teaspoon kosher salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are fork-tender, about 15–18 minutes. Drain well.

Warm the dairy

While potatoes cook, warm the milk and butter in a small saucepan over low heat until butter melts and the mixture is hot but not boiling. Squeeze roasted garlic cloves from their skins into the milk mixture and mash smooth with a fork.

Mash and finish

Return drained potatoes to the pot or a warm bowl. Pour the garlic-infused milk/butter into the potatoes. Add sour cream, remaining 1 teaspoon kosher salt, and black pepper. Mash with a potato masher (or use a hand mixer on low) until smooth and creamy, adjusting milk quantity if needed for desired consistency. Taste and adjust seasoning. Stir in chopped chives just before serving.

Preheat the oven to 425°F (220°C). On a rimmed baking sheet, toss carrots with 1 tablespoon olive oil, 1 tablespoon honey, thyme leaves, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper until evenly coated.

Arrange carrots in a single layer and roast for 20–25 minutes, stirring once halfway through, until edges are caramelized and carrots are tender when pierced with a fork.

Remove from oven, toss with lemon zest if using, adjust seasoning to taste, and transfer to a serving dish. Serve warm.

Bring a large pot of salted water to a boil. Add trimmed green beans and blanch for 2–3 minutes until bright green and just tender. Immediately transfer the beans to an ice bath to stop cooking and preserve color. Drain and pat dry.

In a large skillet over medium heat, warm 1 tablespoon olive oil. Add minced garlic and cook 30–45 seconds until fragrant but not browned.

Add the blanched green beans to the skillet and toss to coat in the garlic oil. Cook 2–3 minutes to heat through and develop a slight sear on some beans.

Remove from heat, toss with lemon juice, lemon zest, 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Sprinkle toasted slivered almonds over the top if using and serve immediately.