• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Place 4 TBSP plain butter (8 TBSP for 4) in a small microwave-safe bowl; bring to room temperature. • Cut potatoes into ½-inch-thick wedges. Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. **Trim green beans if necessary or cut broccoli into bite-size pieces if necessary. (Save potatoes for another use.)**

• In a large bowl, toss potatoes with a drizzle of oil, Fry Seasoning, salt, and pepper; transfer to one side of a baking sheet. Toss carrots on empty side of sheet with a drizzle of oil, salt, and pepper. (For 4 servings, spread potatoes across entire sheet; toss carrots on a separate sheet.) • Roast on top rack until tender and browned, 20-25 minutes. (For 4, roast potatoes on top rack and carrots on middle rack.) **Swap in green beans for potatoes; toss as instructed. Roast carrots (without green beans) for 8 minutes. Remove sheet from oven and carefully add green beans to empty side. Roast 12-15 minutes more.** **Swap in broccoli for potatoes; toss as instructed. Roast carrots (without broccoli) for 5 minutes. Remove sheet from oven and carefully add broccoli to empty side. Roast 15-20 minutes more.**

• Peel and mince garlic. • Heat a drizzle of oil in a large pan over medium-high heat. Add garlic and thyme; cook, stirring, until fragrant, 1-2 minutes. Turn off heat; carefully transfer to bowl with plain butter. Wipe out pan; let cool slightly. • Mash butter mixture with a fork. (TIP: If butter is not yet softened, microwave for 10 seconds.) Stir in Worcestershire sauce and a pinch of pepper until combined.

• Pat steak* dry with paper towels and season with salt and pepper. Heat a drizzle of oil in pan used for garlic over medium-high heat. Add steak and cook to desired doneness, 3-6 minutes per side. • In the last minute of cooking, add 1 TBSP garlic herb butter (2 TBSP for 4 servings) to pan; let melt and spoon over steak until coated. • Transfer steak to a cutting board to rest.

• Once veggies are done roasting, melt 1 TBSP plain butter (2 TBSP for 4 servings) in a small pot over medium-high heat. • Add peas and cook, stirring occasionally, until warmed through, 1 minute. Remove from heat; stir in roasted carrots and honey until coated. Season with salt and pepper to taste.

• Thinly slice steak against the grain. • Divide steak, glazed peas and carrots, and potato wedges between plates. Top steak with as much remaining garlic herb butter as you like and serve. TIP: Store any leftover garlic herb butter in an airtight container in the fridge for up to 5 days. ***Steak is fully cooked when internal temperature reaches 145°.***