| Ingredient | Qty | Unit |
|---|---|---|
| Red Pepper Flakes | 0.25 | tsp |
| Salt | 0.25 | tsp |
| Olive Oil | 2 | tbsp |
| Honey | 1 | tsp |
| Brussel Sprouts | 1 | count |
| Sweet Potato | 1 | count |
| Beef Tenderloin Steak | 2 | count |
| Red Wine Vinegar | 2 | tbsp |
| Pepper | 0.25 | tsp |
Preheat the oven to 425°F.
Cut the sweet potato lengthwise into wedges. Trim the Brussels sprouts and cut them in half. Place the vegetables on a large baking sheet, keeping them separate. Drizzle with olive oil and season with salt and black pepper. Toss to coat and spread in a single layer.
Roast for 25–30 minutes, flipping halfway through, until the sweet potato wedges are tender and golden and the Brussels sprouts are browned and crispy around the edges.
While the vegetables roast, pat the steaks dry and season both sides with salt and black pepper.
Heat a skillet over medium-high heat. Add a little olive oil and sear the steaks for 3–5 minutes per side, depending on thickness and desired doneness. Transfer to a cutting board and rest for 5 minutes before serving.
In a small bowl, whisk together the red wine vinegar, honey, and red pepper flakes.
Remove the roasted vegetables from the oven. Drizzle the vinegar-honey mixture over the Brussels sprouts and toss to coat.
Divide the steaks, sweet potato wedges, and Brussels sprouts between plates. Serve immediately.