Bacon Jam Brussel Sprouts, Roasted Butternut Squash & Steak

1. Brussel Sprouts: Add brussel sprouts, onions, garlic, and seasonings to an oven-safe pan. Sauté for 5-7 minutes. Add bacon and bacon jam and stir. Cook for another 2 minutes. Preheat oven to 400 F and transfer brussel sprouts to the oven to cook for about 10 minutes or until desired crispiness.
2. Butternut Squash: Add squash, onions, garlic, dry seasonings, 1/2 of rosemary/thyme, and drizzle olive oil to a cooking sheet. Mix and combine. Bake at 400 F for 20 minutes.
3. Steak: Season steak with dry seasonings. Add olive oil to a medium-high pan, sear steak on one side before turning. Lower heat to medium and add more olive oil and rosemary/thyme/garlic cloves, letting it cook so the herbs can infuse into the olive oil. Remove herbs/garlic cloves before they burn. Use a spoon to scoop olive oil from the pan and pour over the steak while it’s cooking until desired temperature, about 3-5 minutes on each side.