• Arrange rack to top position and preheat oven to 425 degrees. Place sealed honey packets in a cup of warm water to soften. Wash and dry produce. • Trim, peel, and dice sweet potatoes into 1/2-inch pieces. Trim, peel, and dice parsnips into 1/2-inch pieces. Place sweet potatoes and parsnips in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 10-15 minutes. Reserve 1/2 cup veggie cooking liquid, then drain. (Keep pot handy for Step 4.) • While veggies cook, trim and quarter Brussels sprouts lengthwise. Toss on a baking sheet with a drizzle of oil, salt, and pepper. Roast on top rack until golden brown and tender, 15-20 minutes.

• Meanwhile, peel and mince garlic. • In a small bowl, whisk together vinegar, honey, mustard, and 3 TBSP olive oil (6 TBSP for 4 servings) until combined. Taste and season with salt and pepper.

• Pat steak* dry with paper towels and season generously all over with garlic powder, salt, and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add steak and cook to desired doneness, 5-7 minutes per side. (TIP: If steak begins to brown too quickly, lower the heat.) Turn off heat; transfer steak to a cutting board to rest for at least 5 minutes. Wipe out pan and let cool slightly.

• While steak cooks, return drained sweet potatoes and parsnips to pot. Add sour cream and 2 TBSP butter (4 TBSP for 4 servings) and mash until creamy and mostly smooth, adding splashes of reserved veggie cooking liquid as needed. Keep covered off heat until ready to serve. • Once Brussels sprouts are done roasting, carefully transfer to a large bowl. Add dried cranberries and as much dressing as you like; toss to combine. TIP: If you have leftover dressing, store in an airtight container in the fridge for up to 5 days.

• Heat a drizzle of oil in pan used for steak over medium-high heat. Add minced garlic and cook, stirring, until fragrant, 10-20 seconds. • Add 1/2 cup water (3/4 cup for 4 servings), stock concentrate, and jam; cook, stirring constantly, until slightly thickened, 1-2 minutes more. (For 4, you may need to cook 3-4 minutes more.) • Remove from heat and stir in 1 TBSP butter (2 TBSP for 4) until melted. Taste and season with salt and pepper.

• Slice steak against the grain. • Divide steak, sweet potato–parsnip mash, and Brussels sprouts between plates in separate sections. Spoon pan sauce over steak and garnish Brussels sprouts with Parmesan. Serve. Steak is fully cooked when internal temperature reaches 145°.