Ribeye Board with Baked Mac, Asparagus, Honey Balsamic Roasted Brussels Sprouts and Mashed Potatoes – Protein-rich, fibre-packed and comforting

Preheat oven to 400°F (200°C).

For the baked mac and cheese: Cook the macaroni according to package instructions; drain and set aside.

In a saucepan, melt 2 tablespoons of butter over medium heat, stir in flour, and gradually whisk in milk until smooth. Add cheese and stir until melted and combined.

Combine macaroni and cheese sauce, pour into a baking dish, and bake for 20-25 minutes until golden brown.

For the Brussels sprouts: Toss the sprouts with honey, balsamic vinegar, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until crispy.

For the asparagus: Toss with olive oil, salt, and pepper. Roast on a separate baking sheet for 15 minutes.

For the mashed potatoes: Boil the cubed potatoes in salted water until tender. Drain, then mash with butter, milk, salt, and pepper until creamy.

Season ribeye steaks with salt and pepper. Heat olive oil in a skillet over high heat, cook steaks for 4-5 minutes per side for medium-rare. Let rest for 5 minutes before slicing.

Assemble the ribeye board by placing sliced steak on a wooden board surrounded by mac and cheese, Brussels sprouts, asparagus, and mashed potatoes.