Sides Recipe

Roast the garlic

Preheat oven to 400°F (200°C). Slice the top off the garlic head to expose cloves if using a head, or leave individual peeled cloves as-is. Toss the 6 whole garlic cloves with 1 tablespoon olive oil and a pinch of salt on a small piece of foil, seal into a pouch and roast for 20–25 minutes until soft and golden. Set aside to cool.

Boil the potatoes

While garlic roasts, peel (optional) and cut the potatoes into even 1–1.5 inch chunks. Place potatoes in a large pot and cover with cold water by 1 inch. Add 1/2 teaspoon kosher salt. Bring to a rapid simmer and cook until fork-tender, about 15–18 minutes.

Warm dairy and mash

In a small saucepan, warm 1 cup whole milk with 4 tablespoons unsalted butter until butter is melted and milk is hot but not boiling. Drain potatoes well and return to the pot over low heat for 1 minute to evaporate excess moisture. Add the roasted garlic (squeezed from skins), warmed milk-butter mixture, 1/2 cup sour cream, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Mash with a potato masher or ricer to your desired texture. Taste and adjust seasoning.

Finish

Stir in 2 tablespoons chopped chives. Transfer to a serving bowl and keep warm until ready to serve.

Preheat oven to 425°F (220°C). Line a baking sheet with parchment.

Toss carrots with 1.5 tablespoons olive oil, 1 tablespoon honey, 1 teaspoon fresh thyme leaves, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper in a bowl until evenly coated. Spread in a single layer on the prepared sheet.

Roast for 20–25 minutes, tossing once halfway, until carrots are tender and starting to caramelize at edges. Remove from oven and immediately toss with 1/2 tablespoon lemon juice. Adjust salt to taste and transfer to a serving dish.

Bring a large pot of salted water to a boil. Blanche the trimmed green beans for 2–3 minutes until bright green and just tender. Immediately plunge into an ice bath to stop cooking, then drain and pat dry.

In a large skillet over medium-high heat, toast 1/2 cup slivered almonds, stirring frequently, until fragrant and golden, about 3–4 minutes. Remove almonds to a plate and set aside.

Add 1 tablespoon olive oil and 1 tablespoon unsalted butter to the same skillet over medium-high heat. When butter foams, add the minced garlic and cook 20–30 seconds until aromatic but not browned.

Add the blanched green beans to the skillet and increase heat to high. Sear, stirring occasionally, until beans develop charred spots, about 4–5 minutes. Season with 1 teaspoon soy sauce, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper; toss to coat.

Stir the toasted almonds back in, adjust seasoning to taste, and transfer to a serving bowl. Serve immediately.