Preheat oven to 400°F (200°C). Toss garlic cloves with 1 tablespoon olive oil, wrap in foil and roast for 20–25 minutes until soft and golden. Let cool, then squeeze roasted garlic from skins and mash into a paste.

Cook potatoes

Place peeled, cubed potatoes in a large pot and cover with cold water by 1 inch. Add 1/2 teaspoon salt. Bring to a boil over high heat, then reduce to a simmer and cook 15–18 minutes until potatoes are fork‑tender. Drain well.

Mash and finish

Return drained potatoes to the pot over low heat for 1 minute to dry excess moisture. Add butter, warmed milk, sour cream, roasted garlic paste, remaining 1 teaspoon salt and 1/2 teaspoon black pepper. Mash with a potato masher or use a ricer for smooth texture. Adjust seasoning to taste and stir in chopped chives if using. Keep warm until serving.

Honey‑Thyme Roasted Carrots

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper. Toss carrots with 2 tablespoons olive oil, 1 1/2 tablespoons honey, chopped thyme, 1 teaspoon salt and 1/2 teaspoon pepper until evenly coated.

Arrange carrots cut side down in a single layer. Roast 20–25 minutes, turning once halfway, until tender and caramelized at edges. If using larger carrots, roast up to 30 minutes. Remove from oven, toss with lemon zest (optional) and serve.

Crispy Parmesan Brussels Sprouts

While carrots roast, increase oven temperature to 450°F (230°C) or use a separate oven. Toss halved Brussels sprouts with 2 tablespoons olive oil, 3/4 teaspoon salt, 1/2 teaspoon pepper and 1/2 teaspoon smoked paprika.

Spread sprouts cut side down on a rimmed baking sheet and roast 18–22 minutes until deeply browned and crisp on edges, shaking pan once halfway. Remove from oven, immediately sprinkle with grated Parmesan and 1 teaspoon lemon juice; toss to coat and serve hot.

Simple Mixed Greens with Vinaigrette

Whisk together 3 tablespoons extra virgin olive oil, 1 tablespoon red wine vinegar, 1/2 teaspoon Dijon mustard, 1/2 teaspoon honey, 1/4 teaspoon salt and 1/4 teaspoon black pepper until emulsified.

Toss vinaigrette with mixed greens just before serving to prevent wilting. Serve alongside warm sides.