Sides Recipe

Roast the garlic

Preheat oven to 400°F (200°C). Slice the top off the garlic head or leave individual peeled cloves; toss the peeled cloves with 1 tablespoon olive oil and a pinch of salt, place on a small foil-lined baking sheet or in a ramekin, and roast for 20–25 minutes until golden and soft. Set aside to cool.

Cook the potatoes

While garlic roasts, peel (if desired) and cut the potatoes into 1–2 inch chunks so they cook evenly. Place in a large pot and cover with cold water by 1 inch. Add 1 teaspoon of salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are tender when pierced with a fork, about 15–18 minutes.

Warm the milk and butter

In a small saucepan or microwave-safe container, warm the milk and butter together until the butter is melted and the mixture is hot but not boiling (about 1–2 minutes).

Mash and finish

Drain the potatoes well and return to the warm pot over low heat for 1 minute to evaporate excess moisture. Mash potatoes with a potato masher or ricer. Squeeze the roasted garlic into the potatoes and add warmed milk and butter mixture. Stir until smooth and creamy. Season with 1/2 teaspoon additional salt (adjust to taste) and 1/2 teaspoon black pepper. Stir in chopped chives if using. Keep warm until serving.

Preheat the oven to 425°F (220°C). Toss the peeled and halved carrots with 1 tablespoon olive oil, 1 tablespoon honey, 1 teaspoon fresh thyme, 3/4 teaspoon salt, and 1/4 teaspoon black pepper in a large bowl until evenly coated.

Arrange carrots in a single layer on a rimmed baking sheet lined with parchment paper. Roast for 18–22 minutes, turning once halfway through, until carrots are tender and edges are lightly caramelized. If carrots brown too quickly, reduce the oven to 400°F (200°C) and continue roasting until done.

Remove from oven and let rest for 2 minutes. Transfer to a serving dish and drizzle any pan juices over the top. Taste and adjust seasoning if necessary.

Bring a medium pot of salted water to a boil. Add the trimmed green beans and blanch for 2–3 minutes until they are bright green and just tender. Immediately transfer beans to an ice bath (bowl of ice water) to stop cooking, then drain thoroughly.

In a large skillet, heat 1 tablespoon olive oil over medium heat. Add minced garlic and sauté for 30 seconds to 1 minute until fragrant but not browned.

Add the drained green beans to the skillet and toss to coat, cooking 1–2 minutes to warm through. Add lemon zest and 1 tablespoon lemon juice, then season with 3/4 teaspoon salt and 1/4 teaspoon black pepper. Taste and adjust seasoning. Remove from heat and serve immediately.