Jul 14 2026
Restaurants›The Rabbit Hole›Sides Recipe

Sides Recipe

Inspired by The Rabbit Hole
Time1h
Serves4

Mashed Potatoes, Rotating Seasonal Veggie, Brussels Sprouts, Wild Rice Pilaf

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Ingredients

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Mashed Potatoes

Rotating Seasonal Veggie

Brussels Sprouts

Wild Rice Pilaf

Method

Mashed Potatoes

  1. 1

    Prepare the Potatoes

    Peel and chop the russet potatoes into chunks. Place them in a pot of salted water and bring to a boil.

  2. 2

    Cook the Potatoes

    Boil the potatoes until fork-tender, about 15-20 minutes. Drain and return to the pot.

  3. 3

    Mash and Serve

    Add butter, milk, salt, and pepper. Mash until smooth and creamy. Adjust seasoning to taste.

Rotating Seasonal Veggie

  1. 4

    Prepare the Vegetables

    Wash and chop the seasonal vegetables into bite-sized pieces.

  2. 5

    Roast the Vegetables

    Toss the vegetables with olive oil, salt, and pepper. Spread on a baking sheet and roast at 400°F (200°C) for 20-25 minutes or until tender.

Brussels Sprouts

  1. 6

    Prepare the Brussels Sprouts

    Trim the ends off the Brussels sprouts and halve them.

  2. 7

    Cook the Brussels Sprouts

    Toss with olive oil, garlic, salt, and pepper. Roast at 400°F (200°C) for 20-25 minutes until crispy and browned.

Wild Rice Pilaf

  1. 8

    Sauté the Vegetables

    In a pot, heat olive oil over medium heat. Add onion, celery, and carrots. Sauté until softened, about 5 minutes.

  2. 9

    Cook the Wild Rice

    Add wild rice and vegetable broth. Bring to a boil, then reduce to low and simmer, covered, for 45-50 minutes until rice is tender.

  3. 10

    Season and Fluff

    Fluff the wild rice pilaf with a fork and season with salt and pepper before serving.

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