• Before starting, preheat the oven to 450°F. 
• Wash and dry all produce.
• Peel, then cut carrots into 1/2-inch rounds. 
• Finely chop chives. 

• To a parchment-lined baking sheet, add carrots, 1 tbsp (2 tbsp) oil and half the Zesty Garlic Blend. Season with salt and pepper, then toss to coat. 
• Roast in the top of the oven for 10-11 min, until starting to soften.
• Flip carrots, then drizzle honey over carrots.
• Return to the top of the oven. Roast for 10-11 min, until carrots are tender and glazed with honey. 

• Meanwhile, remove any brown spots from potatoes, then cut into 1-inch pieces.
• To a large pot, add potatoes, 2 tsp salt and enough water to cover by approx. 1 inch (use same for 4 servings). Cover and bring to a boil over high.
• Cook for 10-12 min, until fork-tender. 
• Drain and return potatoes to the same pot, off heat.

• Meanwhile, pat steaks dry with paper towels, then season with remaining Zesty Garlic Blend, salt and pepper.
• Heat a large non-stick pan over medium-high. When hot, add 1 tbsp (2 tbsp) oil, then steaks. Cook for 1-2 min per side, until browned. Remove from heat and transfer steaks to an unlined baking sheet. Roast in the middle of the oven for 5-8 min, or until cooked to desired doneness.** 
• When steaks are done, remove from heat and transfer to a plate. Loosely cover with foil and set aside to rest for 2-3 min.

• Meanwhile, to the same pan (from step 4), add half the garlic spread. Melt off heat for 2-3 min.
• Once potatoes are tender, roughly mash remaining garlic spread and cream into potatoes. (NOTE: Smashed potatoes will still have a few chunks.)
• Season with salt and pepper, then stir in half the chives.

• Thinly slice steaks. 
• Divide potatoes, carrots and steak between plates. 
• Spoon garlic butter over steaks.
• Sprinkle remaining chives over the carrots.
• Serve horseradish on the side.

If you've opted for ribeye steak, cook in the same way the recipe instructs you to cook sirloin steak.