Sides & Desert Recipe

Preheat and prepare potatoes

Preheat oven to 425°F (220°C). Wash and dry baby potatoes; halve any that are larger than 1.5 inches so pieces are uniform in size for even cooking.

Toss with herbs and oil

In a large mixing bowl, combine the potatoes, 3/4 cup olive oil, chopped rosemary, chopped thyme, minced garlic, lemon zest, kosher salt, and freshly ground black pepper. Toss well to coat every potato piece.

Roast

Arrange potatoes in a single layer on two rimmed baking sheets (or one large sheet if big enough) lined with parchment paper. Roast in the preheated oven for 25–35 minutes, shaking or turning once halfway through, until potatoes are golden brown and crisp at the edges and tender when pierced with a fork.

Finish & garnish

Remove from oven and immediately transfer to a serving pan. Taste and adjust seasoning with additional salt if needed. Sprinkle chopped fresh parsley over the potatoes and serve hot. For catering transport: keep in covered hotel pans and rewarm at 325°F (165°C) for 10–15 minutes before service.

Prep carrots

If using whole baby carrots, rinse and peel as needed. If using larger carrots, cut into uniform 1/2-inch sticks. Pat dry.

Cook carrots

In a large wide skillet or sauté pan over medium heat, melt 6 tablespoons unsalted butter. Add the carrots and toss to coat. Sauté for 4–6 minutes until they begin to soften and get a bit of color.

Add glaze

Stir in 1/2 cup packed brown sugar, 1/2 cup fresh orange juice, orange zest, 1/2 teaspoon ground cinnamon and 1 teaspoon kosher salt. Reduce heat to medium-low and simmer, stirring occasionally, until the carrots are tender and the glaze thickens and becomes glossy, about 6–8 minutes. If the pan becomes too dry before carrots are tender, add 1–2 tablespoons water.

Finish & garnish

Transfer glazed carrots to a serving tray. Sprinkle with toasted sliced almonds (if using) and chopped parsley or chives. For catering: keep warm in a covered hotel pan and stir briefly before service to restore glaze shine.

Arrange desserts

If using store-bought items, remove them from packaging and arrange on disposable or catering platters. If homemade, ensure all mini tarts, mousse cups, and tartlets are chilled or at the proper serving temperature (lemon tarts and fruit tartlets chilled; chocolate mousse cups chilled).

Garnish

Lightly dust lemon tarts and tartlets with powdered sugar. Top mini fruit tartlets with fresh berries. Garnish a selection of desserts with fresh mint leaves. Scatter extra berries around the platter for color and variety.

Transport & service

Cover platters with clear lids or plastic wrap for transport. Keep chilled during transport for mousse and lemon tarts (use insulated coolers with ice packs). Arrange desserts on serving tables shortly before service to maintain freshness. Plan for 2–3 pieces per person depending on guest count and appetite.