Sides Recipe

Roast garlic

Preheat oven to 400°F (200°C). Place peeled garlic cloves on a small piece of foil, drizzle with 1 teaspoon olive oil, fold foil to make a sealed pouch and roast for 20–25 minutes until soft and caramelized. Let cool.

Prepare potatoes

While garlic roasts, peel (optional) and cut potatoes into roughly 1–2 inch cubes for even cooking. Place potatoes in a large pot and cover with cold water by 1 inch. Add 1 tsp kosher salt. Bring to a boil over high heat, then reduce to a simmer and cook until very tender, about 15–20 minutes.

Warm dairy

While potatoes cook, combine milk and butter in a small saucepan and warm over low heat until butter melts and milk is just warm (do not boil). This keeps potatoes hot and absorbs better.

Mash and finish

Drain potatoes well and return to the pot over low heat for 1 minute to dry. Mash potatoes with a potato masher or ricer until mostly smooth. Squeeze roasted garlic from skins and mash into the potatoes. Stir in warm milk and butter gradually until desired consistency is reached. Add sour cream; season with remaining 1 tsp kosher salt and 1 tsp black pepper. Taste and adjust seasoning. Garnish with chopped chives if desired and serve hot.

Preheat and toss

Preheat oven to 425°F (220°C). On a rimmed baking sheet, toss the halved carrots with 2 tbs olive oil, 1.5 tbs honey, 2 tsp fresh thyme leaves, 1 tsp kosher salt and 1/2 tsp black pepper until evenly coated.

Roast

Spread carrots in a single layer cut-side down. Roast until tender and caramelized at the edges, about 20–25 minutes, shaking the pan or turning once halfway through for even browning.

Finish

Remove from oven, zest a little lemon over the carrots if using, and toss lightly to glaze. Adjust seasoning and serve warm.

Preheat and season

Preheat oven to 425°F (220°C). Toss halved Brussels sprouts with 2 tbs olive oil, 1 tsp kosher salt, 1/2 tsp black pepper and 1/2 tsp garlic powder until well coated.

Roast to crisp

Arrange sprouts cut-side down on a foil-lined baking sheet in a single layer (do not overcrowd). Roast for 18–22 minutes until deep golden and crispy around the edges, stirring or flipping once near the halfway mark if needed.

Add Parmesan

Remove from oven, immediately sprinkle grated Parmesan evenly over hot Brussels sprouts and toss to melt the cheese into the outer leaves. If you like heat, finish with a pinch (1/4 tsp) red pepper flakes. Serve immediately so they remain crisp.