Sides Recipe

Roast the garlic

Preheat oven to 400°F (200°C). Slice the top 1/4 off each garlic bulb to expose the cloves. Drizzle 1 tablespoon olive oil over the exposed cloves, sprinkle with a pinch of salt, and wrap each bulb tightly in foil. Place on a baking sheet and roast for 30–35 minutes until cloves are soft and caramelized. Remove from oven and let cool.

Cook the potatoes

While garlic roasts, peel (optional) and cut potatoes into even 1–1.5 inch chunks. Place in a large pot and cover with cold water by 1 inch. Add 1 teaspoon salt to the water. Bring to a boil over high heat, then reduce to a simmer and cook 15–20 minutes until potatoes are fork-tender. Drain thoroughly in a colander and return to the hot pot for 1–2 minutes to steam off excess moisture.

Mash and finish

Squeeze the roasted garlic cloves out of their skins into a small bowl and mash into a paste with a fork. In a small saucepan or microwave-safe bowl, warm the butter, milk and heavy cream together until butter melts and mixture is warm (do not boil). Mash potatoes with a potato masher or ricer until mostly smooth, then stir in the roasted garlic paste. Pour in the warm butter-cream mixture a little at a time, stirring until you reach desired creaminess. Season with 1/2 teaspoon additional salt (adjust to taste) and 1/2 teaspoon black pepper. Stir in chopped chives. Keep warm until serving.

Prep and toss carrots

Preheat oven to 425°F (220°C) (you can roast carrots while garlic/potatoes finish; if roasting garlic earlier, adjust timing). Place carrots on a rimmed baking sheet. In a small bowl whisk together 1.5 tablespoons olive oil, 1 tablespoon honey, 1 teaspoon fresh thyme leaves, 1/2 teaspoon salt and 1/4 teaspoon black pepper until combined. Toss carrots in the mixture to coat evenly.

Roast carrots

Spread carrots in a single layer on the baking sheet. Roast for 18–22 minutes, tossing once halfway through, until carrots are tender and edges begin to caramelize. During the last 2 minutes of roasting, sprinkle lemon zest over the carrots and toss to combine. Remove from oven and transfer to serving dish.

Toast breadcrumbs

While carrots roast, heat 1 tablespoon olive oil or butter in a small skillet over medium heat. Add minced garlic and sauté 20–30 seconds until fragrant (do not brown). Add breadcrumbs and 1/4 teaspoon salt and cook, stirring frequently, until golden and crisp, about 3–4 minutes. Remove from heat and stir in chopped parsley. Sprinkle the warm breadcrumbs over mashed potatoes or carrots just before serving for texture.