Signature Sides Recipe

Roast garlic

Preheat oven to 400°F (200°C). Slice tops off garlic heads to expose cloves, place on a small piece of foil, drizzle with 1 tbsp olive oil, season lightly with salt, wrap and roast for 30–35 minutes until soft and caramelized. Let cool slightly, then squeeze out roasted garlic cloves into a small bowl and mash into a paste.

Cook potatoes

Peel (optional) and cut potatoes into 1–1.5 inch chunks. Place in a large pot and cover with cold water by 1 inch. Add 1/2 tsp kosher salt. Bring to a boil, then simmer until fork-tender, about 15–18 minutes.

Warm milk and butter

While potatoes cook, combine 1 cup milk and 4 tbsp butter in a small saucepan and heat gently until butter melts and liquid is warm (do not boil).

Mash and finish

Drain potatoes well and return to pot over low heat for 30 seconds to dry. Mash potatoes with a potato masher or ricer. Stir in roasted garlic paste, warm milk-butter mixture gradually until creamy. Fold in chopped chives and parsley. Season with remaining 1 tsp kosher salt and 1/2 tsp black pepper, adjusting to taste. Keep warm until serving.

Prepare carrots

If using large carrots, peel and slice on a diagonal into 1/4–1/2 inch thick pieces. If using baby carrots, leave whole or halved lengthwise for even cooking.

Cook carrots

In a large skillet over medium heat, melt 2 tbsp butter. Add carrots and 1/4 cup water, cover and cook 6–8 minutes until carrots are nearly tender.

Glaze carrots

Uncover, increase heat to medium-high, add 2 tbsp honey and 1 tsp lemon juice, stirring to coat. Cook 2–3 minutes more until liquid reduces to a sticky glaze and carrots are glazed and tender. Season with 3/4 tsp kosher salt, 1/4 tsp black pepper, and 1 tsp fresh thyme leaves.

Finish

Remove from heat, stir in toasted sliced almonds. Transfer to a serving dish and spoon any remaining glaze over the carrots.

Prep sprouts

Preheat oven to 425°F (220°C). Trim stem ends and halve Brussels sprouts. Pat dry thoroughly; moisture prevents crisping.

Season and roast

Toss halved sprouts with 2 tbsp olive oil, 1/2 tsp garlic powder, 3/4 tsp kosher salt, and 1/4 tsp black pepper in a bowl until evenly coated. Spread cut-side down on a rimmed baking sheet in a single layer. Roast 20–25 minutes until deeply browned and crispy on edges, shaking pan once at 12–15 minutes for even browning.

Finish with Parmesan

Remove from oven and immediately toss with 1 tsp balsamic vinegar and 1/2 cup grated Parmesan so cheese melts slightly onto hot sprouts. Taste and adjust seasoning. Serve hot.

If using store-bought rolls, warm them in a 350°F (175°C) oven for 8–10 minutes. Meanwhile combine 3 tbsp melted butter with 1 tbsp finely chopped parsley and 1/4 tsp garlic powder. Brush warm rolls with herb butter before serving.