Steamed veg
Rather than roasting, we decided to steam some veggies as a side for the beef. Mostly because of the time factor:
Fill a medium pot fitted with a steamer insert with 2-3″ of water and bring it to a simmer over medium-high heat. Add potatoes to insert, cover and reduce heat to medium-low. Steam until potatoes are just tender, about 15 minutes. Add sliced carrots; cover, and steam until vegetables are tender when pierced with a knife, about 8 minutes. Asparagus takes 5 minutes if you are layering them.
We also bought an asparagus steamer – brilliant invention! They have a cage insert and are tall enough to support asparagus (and you can make small batches of jam in them … just saying).
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