Preheat the oven to 425°F (220°C). Wash the baby Yukon gold potatoes and pat them dry. If any potatoes are larger than 1 1/2 inches, halve them so pieces are roughly uniform in size for even roasting.

Toss with oil and seasonings

In a large mixing bowl, combine the potatoes, 3 tbs extra-virgin olive oil, minced garlic, chopped rosemary, kosher salt, and freshly ground black pepper. Toss thoroughly so every potato piece is lightly coated.

Roast

Spread the potatoes in a single layer on a rimmed baking sheet lined with parchment or lightly oiled. Roast in the preheated oven for 25 minutes, then remove the pan, use a spatula to turn the potatoes so they brown evenly, sprinkle the grated Parmesan evenly over them, and return to the oven for another 10–12 minutes until golden and crisp at the edges and tender inside (test with a fork). Total roasting time: about 35–37 minutes.

Finish and serve

Remove from oven, transfer to a serving bowl, and immediately toss with the chopped fresh parsley. Taste and adjust salt and pepper if needed. Serve hot.

Lemon-Herb Sautéed Green Beans

Blanch the green beans (optional for bright color and tenderness)

Bring a large pot of salted water to a boil. Add the trimmed green beans and blanch for 2 minutes until bright green and slightly tender. Prepare an ice bath (bowl of ice water). Immediately transfer the beans to the ice bath to stop cooking, then drain and pat dry. (If you prefer a crisper, skip blanching and cook a bit longer in the pan.)

Sauté

In a large skillet over medium heat, melt 1 tbs butter with 1 tbs olive oil. Add the sliced garlic and cook, stirring, for 30–45 seconds until fragrant but not browned. Add the blanched and drained green beans, toss to coat, and sauté 3–4 minutes until heated through and tender-crisp.

Season and finish

Add the lemon zest, 1 tbs lemon juice, red pepper flakes, kosher salt, and freshly ground black pepper. Toss well to combine and cook 30–45 seconds more. Remove from heat and sprinkle toasted sliced almonds (if using) and serve immediately.

Creamy Herb Mashed Cauliflower (lower-carb mash)

Cook the cauliflower

Cut the cauliflower into florets if not already done. Place the florets in a steamer basket set over a pot of simmering water, cover, and steam for 10–12 minutes until very tender and easily pierced with a fork. Alternatively, place florets in a microwave-safe bowl with 2–3 tbs water, cover, and microwave on high for 8–10 minutes until soft. Drain any excess water thoroughly.

Mash and season

Transfer the cooked cauliflower to a food processor or high-speed blender. Add 2 tbs unsalted butter, 2 tbs cream cheese, 2 tbs milk, minced garlic, chopped chives, chopped parsley, kosher salt, and freshly ground black pepper. Pulse until smooth and creamy, stopping to scrape down the sides as needed. For a chunkier texture, mash with a potato masher instead of processing; you may need to warm the butter and cream cheese slightly so they incorporate easily.

Adjust and serve

Taste and adjust seasoning (add a splash more milk for a looser consistency, or more salt/pepper to taste). Transfer to a warm serving bowl and garnish with a few extra chopped chives or parsley. Serve hot as a lower-carb alternative to mashed potatoes.