Before starting, preheat the oven to 450°F.Wash and dry all produce. Strip 1 tbsp (2 tbsp) thyme leaves from stems. Peel, then cut sweet potatoes into 1/2-inch pieces. Add sweet potatoes, half the thyme and 1 tbsp (2 tbsp) oil to an unlined baking sheet. Season with salt and pepper, then toss to coat. Roast in middle of the oven, flipping halfway through, until tender and golden-brown, 16-18 min.

Meanwhile, halve Brussels sprouts (if larger, quarter them).Trim snap peas.Peel, then mince or grate garlic. Roughly chop parsley. Add Brussels sprouts, snap peas and 1/2 tbsp (1 tbsp) oil to one side of another unlined baking sheet. Season with salt and pepper, then toss to coat. Set aside.

Heat a large non-stick pan over medium-high heat. While the pan heats, pat steak dry with paper towels. Season with salt and pepper. When the pan is hot, add 1 tbsp (2 tbsp) oil, then steak. Sear until golden-brown, 2-4 min per side. Remove the pan from heat, then transfer steak to the other side of the baking sheet with veggies.

Roast in the top of the oven until veggies are tender-crisp and steak is cooked to desired doneness, 6-8 min.** (TIP: Steak will be done before veggies. Remove steak from the oven when it is cooked to your desired doneness.)When steak is done, transfer to a plate. Loosely cover with foil and set aside to rest for 5 min.Stir veggies and continue to roast until tender-crisp, 6 min. (NOTE: Veggies will roast for a total of 12-14 min.)

Meanwhile, reheat the same pan (from step 3) over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then onions. Season with salt and pepper. Cook, stirring often, until softened, 3-4 min. Add garlic, remaining thyme and Gravy Spice Blend. Cook, stirring often, until onions are coated, 30 sec. Add 1 cup (1 1/2 cups) water, then broth concentrate. Bring to a boil. Once boiling, cook, stirring often, until gravy thickens slightly, 2-3 min. Remove from heat, then add half the parsley and 2 tbsp (4 tbsp) butter. Swirl the pan until butter melts, 1 min.

Thinly slice steak. Divide steak, roasted sweet potatoes and veggies between plates. Stir any juices from the plate with steak into thyme-onion gravy. Spoon gravy over steak. Sprinkle remaining parsley over top.