Welcome to Malcolm Reed's How to Barbecue Right, a podcast where we talk about barbecue, share recipes, and discuss all things delicious.

And now here's your host, Malcolm and Rochelle Reed.

Hey, welcome back to the How to Barbecue Right podcast.

I'm your host, Malcolm Reed, joined by my lovely and talented sides chick, southern shell shell i see you sporting a new

prototype t-shirt i like it i like it specializing all sides right yeah we had one that said

sides chick and then it had a bunch of sides list and i think it's better just sides check yeah it leaves

more of the opening exactly how many sides do this fellow have? I like that you don't explain it. You don't explain it. Yeah. What, uh, what? You got to be pretty bold. What's your side specialty? If you got to pick one side that you're, I don't know, I'm really the best at. I'm pretty good at sides. I would have to say mac and cheese. Mac and cheese. I don't know. You did make some potatoes and gravy other nights. I do some really good like beans. All sides. Mashed potatoes. Carrots. Yeah. Ooh, I did roast some carrots in the oven. They were very good. Then like coin cut at a biased. Man. And all it was was olive oil and TX. And then roasted in the oven, 425 for like 20 minutes. I hate just an old bolt. Like, we used to, as a kid, I remember my mom would try to make me a way that eat vegetables a lot. And we always had to do more bold carrots that come in a can or whatever. It's like, these things suck.

But man, it's a roasted carrot. Yeah, it makes you think you don't like carrots. Yeah, exactly. That was, you know, I don't know why people didn't, are in the South. We didn't roast vegetables back then. And it, like, created an inversion to a lot of kids to eat vegetables. but we got Michael eating them just because we put a little flavor on them and roast them in the oven man broccoli uh brussel sprouts

did you like brussels carrots yeah they used to have to like put velvita melted cheese on

them before i don't even touch them and now i could even imagine eat no bold brussel sprout

with cheese.

I still wouldn't eat that.

Is that what y'all have?

Did you have vegetables like that coming up, Tyler?

Yeah, they bought a lot growing up.

But my mom always roasted Kairs.

That was her one thing with like brown sugar and butter and stuff.

And they're good.

Yeah.

These didn't even have like, they were like, healthy. Olive oil and TX. Olive oil and TX roasted. It brings out a sweetness in the carrot, but I have done brown butter carrots where I put a little... Those are cooked down brown butter carrots. Yeah. Too good. Those are good. But that's almost like a dessert. It's just they get sweet. It is. These, these kind, I think roasting them brings out the sweetness and especially like carrots and sweet potatoes. You do one that I did one, but back when we were COVID cooking, you know, we called it delicious dinners. If we'd have known, we just got it COVID cooking. Yeah. But back when first quarantine, Q1, we, uh, we were going to a bunch of those. It was quarter one of quarantine. You don't know what quarter we're in now. It was like we're in overtime. For real. But Q1. I thought you said this was over. We did. I did your potatoes. And they're like, you just quarter up sweet potatoes. And you put them on the smoker, but you can roast them in the oven. And you make this like Dijon honey sauce that you toss them in. I usually do it with the, it's sweet potatoes and broccoli. Together. Yeah. And the sauce. Man, they're good. you put the sweet potatoes in there first let them

get a head start throw your broccoli in roast it all and then toss them in a how do you make this

like dijon mustard honey and some seasonings and that's all it is it's like a man it's good we did

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