Place carrots, butternut squash, red onion and broccoli in a very large bowl. Drizzle with 4 tablespoons olive oil, add minced garlic, thyme, kosher salt and black pepper. Toss until vegetables are evenly coated.

Spread vegetables in a single layer on the prepared baking sheets (use two sheets to avoid overcrowding). Roast for 20 minutes, then rotate pans and stir vegetables. Continue roasting 10–15 minutes more until edges are caramelized and vegetables are tender when pierced with a fork.

Remove from oven and immediately toss with remaining 2 tablespoons olive oil, lemon zest and 1 tablespoon lemon juice. Adjust seasoning to taste and keep warm until serving.

Creamy Garlic Mashed Potatoes

Place the cut potatoes and whole garlic cloves in a large pot and cover with cold water by 1 inch. Add 1 teaspoon of the salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are very tender, about 15–20 minutes.

While potatoes cook, warm the milk, heavy cream and 4 tablespoons butter in a small saucepan until butter melts and mixture is hot but not boiling. Keep warm.

Drain potatoes and garlic well and return to the pot. Mash with a potato masher or pass through a ricer for extra-smooth texture. Add the warm milk mixture, cream cheese, remaining 2 tablespoons butter, remaining 1 teaspoon salt and black pepper. Mash and fold until smooth and creamy; add more milk if needed to reach desired consistency.

Taste and adjust seasoning. Stir in chopped chives. Transfer to a warmed serving dish and cover to keep hot.

Crispy Brussels Sprouts with Balsamic Glaze

Preheat oven to 425°F (220°C). Arrange halved Brussels sprouts on a baking sheet cut side down. Toss with 4 tablespoons olive oil, salt and black pepper so they are evenly coated.

Roast for 20–25 minutes until deeply golden and crisp at the edges. For extra crispness, finish under the broiler for 1–2 minutes watching carefully.

Meanwhile, combine balsamic vinegar and brown sugar in a small saucepan. Bring to a gentle simmer over medium-low heat and reduce until syrupy and thickened, about 6–8 minutes. Remove from heat.

Transfer roasted Brussels sprouts to a serving bowl, drizzle with the warm balsamic glaze and toss to coat. Sprinkle toasted walnuts over top if using. Serve immediately.

Herb Dinner Rolls (Large Batch)

Prepare the dough

In a large bowl or stand mixer bowl, combine warm water, warm milk and sugar. Sprinkle yeast over the surface and let sit 5–10 minutes until foamy.

Add melted butter, salt, chopped parsley, dried oregano and about 4 cups of the flour. Mix with a dough hook or wooden spoon until combined. Gradually add remaining flour, 1/2 cup at a time, until a soft, slightly tacky dough forms that clears the sides of the bowl.

Knead dough on medium speed or by hand for 6–8 minutes until smooth and elastic. Place dough in a lightly oiled bowl, cover with plastic wrap or a damp towel and let rise in a warm place until doubled in size, about 60–90 minutes.

Punch dough down and divide into 24 large rolls (about 3–3.5 oz each) or fewer larger rolls if desired. Shape each piece into a tight ball and place seam-side down in greased 2 large baking pans, leaving 1–1.5 inches between rolls.

Cover pans and let rolls rise again until puffy and nearly doubled, about 30–45 minutes. Preheat oven to 375°F (190°C) while rolls finish rising.

Brush tops with beaten egg. Bake rolls 18–22 minutes until golden brown and internal temperature reaches 190°F (88°C). Remove from oven and brush with additional melted butter. Serve warm.