Sides Recipe
Make Sides Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Roasted Garlic Parmesan Potatoes
Lemon Garlic Green Beans
Honey-Mustard Glazed Carrots
Method
Roasted Garlic Parmesan Potatoes
- 1
Preheat and prepare
Preheat oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper or lightly oil it.
- 2
Toss potatoes
In a large bowl, combine the halved baby potatoes, 2 tbs olive oil, minced garlic, 1 tsp kosher salt, and 1/2 tsp black pepper. Toss until potatoes are evenly coated.
- 3
Roast
Spread the potatoes cut-side down in a single layer on the prepared baking sheet. Roast in the preheated oven for 25–30 minutes, stirring once halfway through, until golden brown and tender when pierced with a fork.
- 4
Lemon Garlic Green Beans
- 5
Blanch (optional for vibrant color)
Bring a large pot of salted water to a boil. Add the trimmed green beans and blanch for 2–3 minutes until bright green and slightly tender. Drain and immediately plunge into a bowl of ice water to stop cooking. Drain and set aside. (If skipping blanching, proceed to sauté and increase sauté time by a minute or two.)
- 6
Sauté
In a large skillet over medium heat, melt 1 tbs butter with 1 tbs olive oil. Add the minced garlic and sauté for 30 seconds until fragrant (do not brown). Add the green beans and toss to coat.
- 7
Season and finish
Add the lemon zest and 1 tbs lemon juice, 1/4 tsp red pepper flakes, 3/4 tsp salt, and 1/4 tsp black pepper. Sauté for 2–3 minutes more until beans reach desired tenderness. Taste and adjust seasoning. Serve immediately.
Honey-Mustard Glazed Carrots
- 8
Prep carrots
If carrots are large, slice on a bias into 1/2-inch thick pieces so they cook evenly. Pat dry.
- 9
Cook carrots
Heat 1 tbs olive oil in a large skillet over medium heat. Add the carrots and sauté for 6–8 minutes, stirring occasionally, until they begin to soften and get a few browned edges.
- 10
Make glaze and finish
In a small bowl whisk together 1 tbs Dijon mustard, 1 tbs honey, 1 tsp apple cider vinegar, 1 tsp fresh thyme (if using), 1/2 tsp salt and 1/4 tsp black pepper. Pour the glaze over the carrots and toss to coat. Cook for 1–2 minutes more until the glaze is shiny and carrots are tender but still have a slight bite. Remove from heat and serve warm.