Sides Recipe

Preheat and prepare

Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment or lightly oil it.

Place halved potatoes in a large bowl. Pat dry with a towel if wet so they roast crisp.

Add 3 tbsp olive oil, minced garlic, chopped rosemary, kosher salt and black pepper to the potatoes. Toss thoroughly so each piece is evenly coated.

Spread potatoes in a single layer on the prepared baking sheet, cut-side down where possible to promote browning. Roast in the preheated oven for 25 minutes.

Remove the pan, flip the potatoes, sprinkle grated Parmesan evenly over the top and return to oven for an additional 10–12 minutes, or until potatoes are tender and golden brown with crispy edges.

Remove from oven and let rest 3–5 minutes. Sprinkle with chopped parsley and additional flaky salt if desired. Serve hot.

Blanch the beans (for best color and texture)

Bring a large pot of salted water to a boil. Add green beans and blanch 2–3 minutes until bright green and just tender. Immediately transfer to a bowl of ice water to stop cooking, then drain and pat dry.

In a large skillet over medium heat, melt 1 tbsp butter with 1 tsp olive oil. Add minced garlic and sauté 30–45 seconds until fragrant but not browned.

Add the drained green beans to the skillet. Toss to coat in garlic butter and cook 2–3 minutes until warmed through and edges get a bit of color.

Add lemon zest, lemon juice, crushed red pepper flakes (if using), salt and pepper. Toss for another 30–60 seconds to combine and glaze the beans.

Transfer to a serving dish and sprinkle with toasted sliced almonds and a bit more lemon zest if desired. Serve immediately.

Bring liquid to a simmer

In a medium saucepan bring 4 cups water or stock and 1/2 tsp salt to a simmer over medium heat.

Slowly whisk in 1 cup polenta in a steady stream to prevent lumps. Reduce heat to low and cook, stirring frequently, for 15–20 minutes until thick and creamy (follow package times if different for your grind).

Remove from heat and stir in 2 tbsp butter, 1/4 cup grated Parmesan, chopped herbs, and 1/4 tsp freshly ground black pepper. Taste and adjust salt as needed.

Spoon onto warm plates or a shallow bowl; polenta will set slightly as it cools. Serve with roasted potatoes and green beans or as a base for a main.