This recipe features two super simple side dishes that are great for the holidays. They incorporate some of Brick Street Farms’ hydroponic herbs along with some of the market’s staples and best sellers. We know that turkey day can be overwhelming, so the key work here is “simple”! Since the dishes incorporate a couple of pre-made elements that you can find at our store front, assembling and dressing up these sides is a breeze.

The roasted carrots topped with pesto aioli and fresh cilantro are a soft and buttery classic crowd pleaser that’s also kid friendly!

The dill potato bake is all about textures, it’s a perfect mix of creamy and chunky fingerling potatoes topped with crispy local pickled dill chips.

For the Carrots: 


– 2 lb bag of organic heirloom carrots

– Grass Fed Butter with Maldon Sea Salt Flakes (Lake Meadow Naturals)

– Shallot

– Garlic

– BSF Cilantro

– Pesto Aioli (Terrapin Ridge)

– BSF Olive oil

– Salt and Pepper


1. First, wash and peel your carrots. Chop the larger ones in half so that they are all roughly the same size. Then, chop your shallot and your garlic into chunks.

2. Line a baking sheet with aluminum foil. Place the carrots on top and drizzle with olive oil. Then, add your shallots and garlic evenly on top of your carrots. Next, scoop out a couple spoons of butter and evenly distribute them over your carrots. Lightly salt and pepper, but keep in mind that the butter is already salted.

3. Cover the sheet with aluminum foil and bake at 425 degrees for about 25 minutes or until carrots are tender and easily stabbed with a knife.

4. Once tender, simply remove and plate. Lastly, drizzle with your pesto aioli and liberally top with fresh cilantro.

For the Potatoes: 


– Two bags of fingerling potatoes (about 3lbs)

– Old Florida Kettle Cooked Dill Potato chips

– Grass Fed Butter with Maldon Sea Salt Flakes (Lake Meadow Naturals)

– BSF Dill

– Greek Yogurt or Sour Cream*

– Heavy Cream*

– Olive Oil

– Salt and Pepper

*the only elements not available at the BSF market


1. First, prep your potatoes by washing them, you can peel them if you want but I left the skin on since fingerling potatoes have such soft and thin skin. Then boil them in salted water until tender.

2. In the meantime, mash up your chips. You can open the bag to let the air out (and eat a few) but then leave them in the bag and crush with a rolling pin. Transfer to a bowl and add some fresh chopped dill and about a tablespoon of olive oil. Mix.

3. Once the potatoes are soft, strain and return them to the pot you boiled them in. Add a couple heaping spoonfuls of greek yogurt, a few splashes of heavy cream, and a chunk of butter. Mash and mix and taste as you go! Make it as smooth and creamy as you want. I smashed them with a fork and then used the back of a large wooden spoon to break up some of the larger chunks, but I left it a little chunky. Next, mix in a handful of fresh chopped dill and salt and pepper to taste.

4. Lastly, transfer potato mixture to a baking dish and top it with your crushed chip mixture. Bake at 425 for about 10 minutes. Then, dig in!