Extra Sides Recipe

Cook potatoes

Place the peeled and cut potatoes in a large pot and cover with cold water by about 1 inch. Add 1 teaspoon salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are tender when pierced with a fork, 12–15 minutes.

Warm dairy

While potatoes cook, combine butter and milk in a small saucepan and warm gently until butter is melted and mixture is hot but not boiling. Keep warm.

Drain and mash

Drain potatoes thoroughly and return to the hot pot over very low heat for 30–60 seconds to help dry them slightly. Remove from heat. Mash potatoes with a potato masher or use a ricer for smoother texture.

Finish

Stir in the roasted garlic, warm butter-milk mixture, sour cream, 1/2 teaspoon salt (add remaining salt to taste) and black pepper. Mix until creamy but not gluey. Taste and adjust salt and pepper. Garnish with chopped chives and keep warm until serving.

Place a large sauté pan over medium heat. Add butter and allow it to melt and foam. Add the carrots and toss to coat. Sauté for 6–8 minutes, stirring occasionally, until carrots begin to brown and are just tender.

Add the honey and lemon juice, reduce heat to medium-low, and continue to cook 2–3 minutes, spooning glaze over the carrots until glossy and cooked through. Season with salt and pepper, sprinkle with chopped parsley if using, and transfer to a serving dish.

Make dressing

In a small bowl or jar combine olive oil, red wine vinegar, Dijon mustard, honey (if using), salt, and pepper. Whisk or shake until emulsified.

Assemble salad just before serving: place mixed greens in a large bowl, add halved cherry tomatoes, cucumber slices, and red onion. Drizzle with desired amount of dressing (start with half and add more to taste) and toss gently to combine.

Preheat oven to 425°F (220°C). Toss halved Brussels sprouts with olive oil, salt, and pepper on a rimmed baking sheet, cut sides down in a single layer.

Roast for 18–22 minutes, until the cut sides are deeply browned and outer leaves are crisp. Meanwhile, combine balsamic vinegar and brown sugar (or maple syrup) in a small saucepan over medium heat and simmer until reduced by about half and slightly syrupy, 4–6 minutes. Watch carefully so it doesn’t burn.

When sprouts are done, transfer to a serving bowl and drizzle with the balsamic reduction. Toss briefly to coat and serve hot.