Adjust racks to top and middle positions and preheat oven to 425 degrees. Wash and dry produce.

Cut potatoes into ½-inch-thick wedges.

Toss potatoes on a baking sheet with a large drizzle of oil, half the Fry Seasoning (you’ll use the rest in Step 3), salt, and pepper. Roast on top rack until browned and tender, 20-25 minutes.

Meanwhile, trim green beans if necessary.

On a second baking sheet, toss green beans with a drizzle of oil, salt, and pepper. Roast on middle rack until green beans are browned and tender, 12-15 minutes.

Trim and discard bottom 1 inch from asparagus. Swap in asparagus for green beans. Roast until tender and lightly browned, 10-12 minutes. (Save green beans for another use.)

Meanwhile, in a large bowl, combine beef*, panko, remaining Fry Seasoning, and ½ tsp salt (1 tsp for 4 servings).

Form into 10-12 1½-inch meatballs (20-24 meatballs for 4).

Heat a drizzle of oil in a large pan over medium-high heat. Add meatballs and cook, turning occasionally, until browned all over, 4-6 minutes. TIP: If there’s excess grease in your pan, carefully pour it out.

Meanwhile, in a small bowl, combine BBQ sauce and ¼ cup water (⅓ cup for 4 servings).

Remove pan from heat and stir BBQ sauce mixture into pan with meatballs. Return pan to low heat and bring to a simmer. Cover and cook, stirring occasionally, until meatballs are cooked through and glazed, 5 minutes more. TIP: If glaze seems too thick, stir in a splash of water.

Divide potato wedges, green beans, and meatballs between plates in separate sections. Serve with ranch on the side for dipping.