Sides Recipe

Roast the garlic

Preheat oven to 400°F (200°C). Slice the top off each garlic bulb to expose the cloves, place them on a piece of foil, drizzle with 2 tbs olive oil, season with a pinch of salt, wrap tightly and roast 35–40 minutes until cloves are soft and caramelized. Let cool slightly, then squeeze cloves out into a small bowl and mash into a paste.

Cook the potatoes

Place peeled and chunked potatoes in a large pot and cover with cold water by 1 inch. Add 1 tsp salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are fork-tender, 15–18 minutes.

Warm the dairy

While potatoes cook, heat the milk and butter together in a small saucepan over low heat until butter melts and mixture is warm but not boiling. Keep warm.

Mash and finish

Drain potatoes thoroughly and return to the still-warm pot off the heat for 1 minute to let excess moisture evaporate. Mash potatoes until mostly smooth using a potato masher or ricer. Stir in the roasted garlic paste, warm milk-butter mixture, 1.5 tsp salt and 1/2 tsp pepper. Taste and adjust seasoning. If you prefer creamier texture, add up to 2–4 tbs additional warm milk. Transfer to a serving bowl and sprinkle with chopped chives if using.

Preheat and toss

Preheat oven to 425°F (220°C). In a large bowl, whisk together 2 tbs olive oil, 1 tbs balsamic vinegar, 1 tbs honey, 1/2 tsp dried thyme, 3/4 tsp salt and 1/2 tsp pepper until combined. Add the carrot pieces and toss until evenly coated.

Roast the carrots

Spread the carrots in a single layer on a rimmed baking sheet lined with parchment. Roast 20–25 minutes, stirring once halfway through, until edges are caramelized and carrots are tender when pierced with a fork.

Finish

Remove from oven and while still hot, toss with 1 tsp lemon zest if using. Taste and adjust seasoning. Transfer to a serving dish and sprinkle with chopped parsley if desired.

Blanch the green beans

Bring a large pot of salted water to a boil. Add green beans and cook 3–4 minutes until bright green and just tender. Meanwhile fill a bowl with ice water. Drain beans and immediately plunge into the ice water to stop cooking. After 1–2 minutes, drain again and pat dry.

Sauté and season

In a large skillet over medium heat, melt 2 tbs butter. Add the minced garlic and cook 30–45 seconds until fragrant but not browned. Add the drained green beans, season with 1/2 tsp salt and 1/4 tsp pepper, and toss to coat and heat through, about 2–3 minutes. Taste and adjust seasoning.

Garnish

Transfer to a serving bowl and sprinkle with toasted sliced almonds if using.