Garlic Butter Steak with Brussels Sprouts and Butternut Squash (or Sweet Potatoes or Yams). This dish is packed with flavor and perfect for a hearty meal!

Ingredients:

For the Garlic Butter Steak:

• 2 ribeye steaks (or any steak of your choice)
• 2 tablespoons olive oil
• 2 tablespoons butter (or use dairy-free butter if needed)
• 4 cloves garlic, minced
• 1 tablespoon fresh thyme (or 1 teaspoon dried)
• 1 tablespoon fresh rosemary (or 1 teaspoon dried)
• Salt and pepper, to taste
• 1 tablespoon fresh parsley (optional, for garnish)

For the Vegetables:

• 1 lb Brussels sprouts, trimmed and halved
• 2 cups butternut squash, peeled and cubed (or sweet potatoes or yams, peeled and cubed)
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon smoked paprika (optional, for extra flavor)
• Salt and pepper, to taste
• Fresh parsley, for garnish (optional)

Instructions:

1. Prepare the Vegetables:

Preheat your oven to 400°F (200°C).

In a large mixing bowl, toss the Brussels sprouts and butternut squash (or sweet potatoes/yams) with 2 tablespoons olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper.

Spread the vegetables out in a single layer on a baking sheet lined with parchment paper.

Roast in the preheated oven for 20-25 minutes, or until the Brussels sprouts are crispy and golden and the butternut squash (or sweet potatoes/yams) are tender, tossing halfway through for even cooking.

2. Cook the Steak:

While the vegetables are roasting, season the steaks generously with salt and pepper on both sides.

In a large skillet, heat 2 tablespoons olive oil over medium-high heat. Once the oil is hot and shimmering, add the steaks.

Sear the steaks for 3-4 minutes per side (for medium-rare), or longer depending on your preferred level of doneness.

When the steaks are almost done, add 2 tablespoons butter, minced garlic, thyme, and rosemary to the skillet. Spoon the melted garlic butter over the steaks as they finish cooking for extra flavor.

Remove the steaks from the skillet and let them rest for about 5 minutes before slicing.

3. Serve:

Once the vegetables are roasted, remove them from the oven.

Plate the roasted Brussels sprouts and butternut squash (or sweet potatoes/yams) alongside the steak.

Slice the steak against the grain and serve on top of the vegetables.

Garnish with fresh parsley and drizzle any remaining garlic butter from the pan over the steak and veggies for added flavor.